Ingredients35 m servings 164 cals
- Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
- Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
- Puree soup in the pot with a hand blender until smooth.
Per Serving: 164 calories; 4.8 g fat; 28.2 g carbohydrates; 3.3 g protein; 8 mg cholesterol; 697 mg sodium. Full nutrition
ReviewsRead all reviews 7
What a great mix of flavors. Substantial enough for a meal.
I replaced the bay leaves with tarragon, turned out great.
This was one of the best squash soups I have ever had! Full of flavor due to the curry. I used chicken broth - not the coconut milk - and it was plenty rich, and I could taste the coconut oil....
I thought this was delicious! Tastes a lot like butternut squash soup I've made. Great to know I can also use banana squash. Love it topped with a little sour cream and toasted sunflower or p...
Sub pears for sweet potato, limited grocery store. It was amazing!