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Curried Butternut Squash, Potato, & Carrot Soup

  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 3-4 servings 1x


A delicious, hearty and healthy curried soup with a blend of butternut squash, potatoes, and carrots, topped with spicy kale chips.




  • 12 tablespoons coconut oil or ghee
  • 1 medium butternut squash peeled and chopped (about 45 cups)
  • 2 medium potatoes, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1 medium yellow onion, chopped
  • 23 cloves garlic, minced
  • 1 can full fat coconut milk
  • 23 cups vegetable or chicken broth (to cover vegetables, more may be needed when blending)
  • 23 teaspoons curry powder, to taste
  • 1/41/2 teaspoons cinnamon, to taste
  • 1/23/4 tsp salt, or more to taste
  • 1/41/2 tsp ground ginger or 1 tablespoon freshly grated
  • Pinch of black pepper
  • Pinch of cayenne pepper, for heat (optional)
  • chilled full-fat coconut milk or plain yogurt, for garnish (optional)
  • sprinkle of kale chips, garnish
  • toasted naan or other bread for dipping


  • 45 kale stalks leaves, wash, dried, and chopped (about 2 cups)
  • 1/21 tablespoon coconut or olive oil
  • sprinkle of sea salt
  • sprinkle of any or all of the following spices:
  • smoked paprika, cayenne pepper, crushed red pepper (to taste)


  1. In a large pot or dutch oven, melt coconut oil over medium heat. Add squash, potatoes, carrots, onion, garlic and a pinch of salt. Sauté vegetables over medium heat until onions begin to soften, about 5-7 minutes. Pour in coconut milk and enough vegetable broth to cover the vegetables, about 2-3 cups. Stir in the lesser amount of spices (curry powder, cinnamon, ginger, salt, cayenne pepper, black pepper) and bring liquid to low boil (taste again later to adjust the seasonings.) Reduce heat to a simmer, cover, and cook vegetables for about 25-30 minutes, or until vegetables are fork tender.
  2. While soup is cooking, start on the kale chips. Preheat oven to 350F. Place thoroughly washed and dried kale pieces into a large bowl. Add 1/2 tablespoon of coconut oil and massage each kale piece. Add more oil if needed but be careful not to oversaturate or the kale will not crisp up in the oven. Sprinkle in some salt and all or some of the following spices: cayenne pepper, smoked paprika, crushed red pepper. Just use what you have on hand. The amount you add will depend on how much spice you like. Start with a sprinkle and add more to taste.
  3. After your kale is seasoned to your liking, spread out onto a baking sheet in a single layer (you can line the pan with parchment paper for easy clean up) and place the pan in the preheated oven. Bake for about 10-12 minutes, or until kale is crispy. They will crisp up more as they cool. These chips burn easily, so keep a close eye on them. Remove from the oven and let cool.
  4. Taste soup and adjust seasonings as needed. When the vegetables in the soup are all tender, use an immersion blender or transfer batches of soup to a regular stand blender and blend until smooth. Add extra broth, if needed, to get the desired consistency. After blending, reheat soup again on the stove, if needed, before serving.
  5. To serve, place soup into bowls and swirl in some chilled coconut milk or yogurt and top with a few pieces of crispy kale. Serve with toasted naan or other bread of choice.
  • Cook Time: 45 mins
  • Category: Soup, Appetizer, Meal
  • Cuisine: Indian