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Apple Butternut "Curry" Soup


I revamped one of my favorite soups to be autoimmune protocol paleo compliant - this Apple Butternut "Curry" Soup is satisfying and delicious!

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Rate this recipe 4.6/5 (7 Votes)


  • 2 tablespoons fat of choice {lard, bacon fat, or coconut oil}
  • 2 cups chopped organic onions
  • 1 tablespoon organic turmeric powder
  • 1 tablespoon freshly grated organic ginger
  • 2 pounds organic butternut squash cut into 1-inch cubes {about 8 cups cubes}
  • 1/2 pound organic apples, peeled, cored and chopped
  • 5 cups homemade organic bone broth {I used chicken}
  • 1 teaspoon Himalayan sea salt
  • Organic green onions or apple, garnish



Step 1

In large cast iron skillet, heat the fat over medium heat. Add the onions and cook for 2 to 3 minutes, until translucent. Add the turmeric and ginger; cook for 5-6 minutes longer over low heat until the onions are softened and the spices are fragrant.

Place the butternut squash, apples, onion mixture in the ceramic pot of your slow cooker. Add the bone broth and salt. Cook on low for six hours.

Purée using an immersion blender, until the vegetable solids are completely smooth.

Garnish with green onion slivers or minced apple.

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