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This Paleo and Whole30 Creamy Curry Summer Squash Soup is creamy, spicy and bursting with flavor yet still wholesome, healthy, dairy free and gluten free. Light and full of fresh-from-the-garden veggies, serve it alongside a small salad for a perfect summertime lunch.

Paleo and Whole30 Creamy Curry Summer Squash Soup

  • Author: Kristi Barnes
  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Total Time: 55 mins
  • Yield: 4 bowls 1x
  • Category: Entree
  • Cuisine: Indian




  1. Preheat oven 450°F. Toss the first 8 ingredients together in a large mixing bowl using tongs.
  2. Spread veggies in a single layer onto a baking sheet.
  3. Bake for 30-35 minutes or until vegetables are tender and lightly browned, turning everything halfway through with tongs.
  4. Remove pan from oven. Using an immersion blender or in a high-powered food processor, blend 2 cups of the roasted veggies and 1 cup broth until pureed. (I have both of those blenders, and I usually go with the immersion blender if possible. So easy and minimal cleanup!)
  5. Heat the puree along with the remaining broth over medium heat until heated through, about 5-7 minutes.
  6. Stir in the coconut milk until heated through again, 2-3 minutes.
  7. Add additional sea salt to taste if necessary.
  8. Divide the remaining roasted veggies into 4 soup bowls.
  9. Pour the heated soup over the veggies and serve immediately with fresh cilantro leaves;

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