Butternut Coconut Curry Soup

Butternut Coconut Curry Soup


It’s not often that a recipe is inspired by a cartoon. My twins were sitting in the living room a few days ago, hysterically laughing over an episode of Teen Titans Go.  They would probably never know this since they are too young but it was a spoof on the Gilligan’s Island TV show.  When I asked them what they were laughing about, they said “coconuts, coconuts everywhere!”  It turned out that the stranded characters only had coconuts to eat. One of the dishes they made was a Coconut Curry Soup. I saw this as my opportunity to try something new with the twins. I asked them how about we make something like that, a Coconut Curry Soup?  They looked at me with doubting faces. So, I offered to add butternut squash to the soup.  At that moment, my stubborn one smiles at me; it just happens that he loves butternut squash.  All it took was a cartoon, some butternut squash and a recipe was born. 🙂

Butternut Coconut Curry Soup Recipe


  • 2 lb of cut up butternut squash (approx. 4 cups)
  • 1 medium onion (chopped)
  • 10 cloves of peeled garlic
  • 1 can of organic unsweetened coconut milk (12-14oz can)
  • 1 can of organic white beans-Navy or Cannelloni are fine (approximately 1 1/2cups)
  • 1 quart of vegetable stock
  • 1 cup of water
  • 1 TBS of garlic powder
  • 1 TBS of onion powder
  • 1 TBS of curry powder (Please adjust depending to your taste and the brand of curry, as some brands are stronger than others.)
  • 1 tsp of coconut oil
  • FOR THE END, 1 cup of chopped cilantro and pink sea salt


  1. Warm up a skillet over medium heat and melt the coconut oil.
  2. Once the oil is melted and hot, pour in the garlic and the onions, lightly sauté until the onions are clear.
  3. When the onions are clear, turn off the flame and place the onions (with garlic) into the Crockpot.
  4. Add the rest of the ingredients (EXCEPT the cilantro) into the Crockpot: butternut, coconut milk, beans, stock, water, garlic powder, onion powder and curry powder.
  5. Give the ingredients a gentle stir and then turn the Crockpot on high for 6-7hrs.
  6. After the time passes, GENTLY use an immersion blender to blend the soup smooth. GENTLY because you do NOT want to splash scalding hot soup on yourself.
  7. Add pink sea salt to taste and mix in the cilantro.
  8. Stir well, serve and enjoy!

This recipe makes 6 hearty portions (approximately 2 cups serving size).

Butternut Coconut Curry Soup
Clean Eating Gluten Free Foodie


Wheat Free

Soy Free

Peanut Free

Dairy Free

21DF: 1G 1B 1/2Y


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