Pure Joy Planet

Curried Butternut Squash Soup

10 min
20 min
Ready in
30 min


  • 4 cups chopped butternut squash or sweet potatoes
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 cloves crushed garlic
  • 3 basil leaves, chopped
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1/8 tsp. nutmeg
  • 3 Tbsp. wheat-free tamari, coconut aminos or ½ -1 tsp. Celtic sea salt
  • 4+ cups water or veggie broth
  • ½ cup chopped cilantro leaves (topping)
  • 2 scallions, minced (topping)
  • 1 medium avocado + 1 cup water (creme)


  1. Saute the onion, garlic and celery until soft and a bit browned. Add a bit of water, not oil to keep the veggies from sticking.
  2. Add the squash or potatoes and spices with 4 cups of water or broth and let simmer until it becomes tender.
  3. Once the squash is tender, throw in a handful of chopped cilantro leaves and stir.
  4. Remove 3/4 of the soup and place in a blender or food processor. Blend until creamy then add it back to the pot.
  5. Blend the avocado and water with a little salt until creamy and use as a cooling swirl on top of the soup.
  6. Top with chopped cilantro, chopped scallions and gluten-free croutons