Whole30 Sweet Curry Squash Soup


~1kg fresh or frozen squash 

2 red apples, chopped

1 cup chopped green onion or one small white onion, chopped

3 cups bone broth or water

3 cups full fat coconut milk

3 TBSP grassfed ghee or butter (or substitute coconut oil) 

1 TBSP vanilla extract (omit for Whole30)

2 TBSP curry spice

1 TBSP ground cinnamon

2 tsp sea salt


1. Place a large pot on the stove on medium heat

2. Add all the ingredients to the pot

3. Bring to a boil

4. Turn down the heat and allow the ingredients to simmer for ~30 minutes (until soft)

5. Let cool for 15-20 minutes and then use your immersion blender to blend well

6. Serve and enjoy!