Paleo Creamy Thai Curry Butternut Squash Soup

Warm-up with this delicious and creamy bowl of creamy Thai curry soup. This paleo approved soup recipe makes healthy eating easy! This recipe makes meal planning a breeze as it serves 8 - 10 people. It's perfect to make ahead and have throughout the week! This recipe was created by our friend, Tory over at Nourishing The Glow.

Serves: 8-10

Prep Time: 12 minutes

Cooking Time: 30 minutes

Total Time: 42 minutes


  • 2 tablespoons avocado oil
  • 4 cloves garlic, minced
  • 2 yellow onions, diced
  • 2 tsp ginger, freshly grated
  • 4 tablespoons Thai red curry paste
  • 4 cups Bonafide Provisions chicken bone broth 
  • Salt and pepper to taste
  • 8 cups butternut squash, about 2 medium-sized butternut squash, peeled, seeded and cubed
  • 2 cans of coconut milk, full fat
  • Cilantro, chopped to garnish
  • 1/3 cup roasted cashews
  • Red Pepper flakes, optional
  • Simple Mills crackers, for dipping


  1. In a large pot, heat the avocado oil over medium-high heat. Add the onions and garlic and saute for 3-5 minutes. Add the ginger and curry paste, stir and allow to cook for another 3 minutes.
  2. Add in butternut and the chicken bone broth, stirring well to combine. Generously season with salt and pepper.
  3. Bring the mixture to a bowl and then reduce heat to a simmer—and cover with a lid. Cook for 20 or until butternut squash is tender. Remove from heat.
  4. Transfer the mixture into a blender (i did mine in 3-4 batches) and blend until smooth.   Transfer the mixture back into the pot and add the cans of coconut cream. Stir well to combine.
  5. Top with cilantro, red pepper flakes, more coconut milk, and cashews—the options are endless and serve!

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— Krista Happ @KristaHapp