This is a simple and delicious dish that’s full of flavor and texture. Best served with fresh coriander on a bed of cauliflower rice.

Serves 4
Prep time: 10 min
Cook time: 40-50 min


  • 2 tsp coconut oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 small chile pepper, finely chopped
  • 2 tsp paprika
  • 2 tsp turmeric
  • 1-1/2 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp sea salt
  • 2 cups cubed butternut squash
  • 2 cups chopped tomatoes
  • 2 cups water
  • Chopped fresh cilantro, for garnish

The Method

  1. In a large saucepan, heat the coconut oil over medium heat. Add the onion, garlic, and chile. Sauté for 2-3 minutes, or until onions are translucent.
  2. Add the paprika, turmeric, cumin, curry, and salt. Stir to combine.
  3. Add the butternut squash and cook, stirring occasionally, for 5-7 minutes, or until squash has browned lightly. Add additional coconut oil to the pan, if needed.
  4. Add the tomatoes and water. Stir to combine. Cook, uncovered, for about 40 minutes or until the squash is fork-tender. Be sure to stir the soup occasionally.
  5. Serve bowls of soup topped with chopped cilantro.