UK Loving Thai Curried Butternut Squash Soup (paleo, vegan)

This fantastic soup is sure to be a hit with everyone at the table! And I wanted to share it for my UK Paleo friends. The UK has adopted curry as a "national dish", with more than 9,000 Indian, Pakistani and Bangladeshi restaurants where about 23 million people eat curry regularly. That's a lot of curry. 

Eating curry just might hold the key to helping heal what ails you they say, and I bet those Brexit folks would agree. We use spices in cooking because they naturally enhance our digestion. As well they also help remove accumulated ama (which is Sanskrit for undigested or uncooked). Coriander also enhances our metabolism. So this recipe really is a win win in the spice department. Unlike your average curry, this recipe is more of a Thai recipe as it uses 
a red curry paste. Having a spicy curry infused soup for lunch will help boost your body which we could all use in this season of fighting off colds.

What I love about using butternut squash is it delivers an ample dose of that ever so needed dietary fiber. As well for me with my lack of a lot of foods rich in potassium, this gives me a natural shot, as well as some B6. Our B vitamins impact our brain function, mental sharpness and mood. And with the darkness fast approaching in both Seattle and London, I know a lot of folks that will be looking to increase their B vitamins to help boost the mid-day emotions. And I have been talking about the trifecta brains, and B6 helps support those neural transmissions from gut to brain. So eat up!

Another great option for squash is to make some morning or afternoon snack muffins. I have to admit to my guilty pleasure lately of watching TOWIE (The Only Way Is Essex) and Arg and his sweet tooth are close to my heart. I feel his pain.

Sweet Paleo Butternut Squash Muffins


  • 3 cups tigernut flour
  • 1 tbsp coconut flour
  • 2 tbsp unsweetened applesauce
  • 1 flax eggs (1 tablespoon of flaxseed oil+ 3 tablespoons water...Stir the flaxseed mixture well and allow it to thicken for a few minutes.)
  • 1 cup butternut squash (hopefully left from your soup haul
  • 1/4 cup coconut oil
  • 1/2 cup pure maple syrup or date paste (recipe coming soon) 
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon baking soda

  1. Preheat oven to 375 degrees. 
  2. Cut and peel your squash into 2 inch cubes and boil for about ten minutes in a large pot until tender enough for mashing, then drain and let cool. 
  3. Add remaining ingredients a food processor adding in the coconut oil last, melted. Mix thoroughly. 
  4. Add in the squash and blend into your mix. 
  5. Fill your tins with batter, and bake for 15 - 20 minutes
These muffins are so tasty, you may even want to add some apple chunks or carrots in to get some extra nutrition into your family because they will LOVE them! They are quick for on the go morning, with your protein shake or green smoothie. I just can't seem to get enough of them... perhaps because my family keeps stealing them right from under my own nose. 

The great part about soup is that it works well with the T30 program as it's healthy, lower calorie but helps keep you feeling full for many hours. Just don't grab for that buttered roll to go with it. When I saw this recipe was spicy, I knew it was right up my alley and I had to try it and share. 

Thai Curried Butternut Squash Soup (paleo, vegan) 

  • 2 tablespoons coconut oil
  • 2 pounds’ butternut squash, peeled, seeded, and cut into small ½-inch cubes (hint: 3-pound squash yields about 4 cups of cubes)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2–3 tablespoons Thai red curry paste
  • ¼ teaspoon Himalayan salt teaspoon red pepper flakes
  • 1 tablespoon fresh lime juice
  • 4 cups organic vegetable broth
  • 1 cup full fat coconut milk
  • 2–3 drops Coriander essential oil
  • 1 teaspoon ground cumin
  1. Heat coconut oil in large pot over medium heat. Once oil is heated, add squash, onion, garlic, curry paste, Coriander essential oil, cumin, salt, and red pepper flakes to skillet. Stir to combine.
  2. Cook, stirring occasionally, until onion is translucent.
  3. Add vegetable broth. Bring mixture to boil, reduce heat, and simmer until squash is soft.
  4. Remove from heat and let cool. Working in batches, transfer contents from pan to blender. Securely fasten the lid and puree mixture until it is smooth.
  5. Transfer your soup to serving bowl and repeat until contents are smooth.
  6. Stir in the lime juice, and then the coconut milk. Blend into soup and serve. 



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