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 + Whole30 Creamy Curry Summer Squash Soup

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.

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This Paleo and Whole30 Creamy Coconut 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.

Summer is finally here! It has been an unusually mild summer here in East Tennessee. Normally by mid-July I’m camping out in front of the AC to escape the sweltering heat. But this year has been pretty cool. This is the first week that temps are holding steadily in the 90s. I’m hoping it stays nice and hot so our pool will warm up a little.

This Paleo and Whole30 Creamy Coconut 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.

If you’re like me, you’re up to your ears in summer squash. When I was a kid, my mom breaded it with cornmeal and fried it in canola oil. I mostly thought was slimy and gross. As an adult, I have always just chopped it coarsely, brushed it with olive oil, sprinkled it with salt and pepper and grilled it until deliciously charred. And that’s completely fine because it’s super-yummy that way.

This Paleo and Whole30 Creamy Coconut 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.

But I’ve had so much grilled squash this year I was ready to change it up. I found this gorgeous Yellow Squash and Curry Stew recipe on myrecipes.com and made just a few adjustments to turn it into this Paleo and Whole30 Creamy Curry Summer Squash Soup. If you’re a soup fanatic like me who likes it all year long, check out my Paleo and Whole30 Five Pepper SoupWhole30 Potato Leek Soup, and Paleo and Whole30 Creamy Chicken Tomato Soup. They are all light enough for summertime yet still filling and yummy.

This Paleo and Whole30 Creamy Coconut 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.

I love anything curried. Add some roasted veggies, coconut milk and fresh cilantro, and I’m in hog heaven. I think you will be too. It’s creamy, spicy and full of flavor while still managing to be healthy, Paleo and Whole30-compliant. Yes, pleeeease. Serve it with a side salad or over some Plantain Rice, and you’ve got an amazing Meatless Monday dinner on your hands.

This Paleo and Whole30 Creamy Coconut 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.

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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

Ingredients

Scale

Instructions

  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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If y’all make this amazing Paleo and Whole30 Creamy Curry Summer Squash Soup, make sure to snap a pic and tag me on Instagram as @farmsteadchic and use #farmsteadchic.

This Paleo and Whole30 Creamy Coconut 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.

If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!

Don’t forget to Pin this Paleo and Whole30 Creamy Curry Summer Squash Soup recipe for later!

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2 Comments
  • Jenny
    Posted at 09:39h, 20 July Reply

    This looks delicious! Do you think you could freeze any extra portions?

    • Kristi Barnes
      Posted at 10:44h, 20 July Reply

      Definitely! Just hold off on adding the coconut milk until after you thaw and reheat.

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