Apple Butternut Curry Soup

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Many many years ago, I would make a real deal curry version of this soup once autumnal months came around. Since the elimination stage of the paleo autoimmune protocol (outlined in The Paleo Approach) does not include the typical curry spice elements (read: nightshade- or seed-based spices); I worked with what I could to make it hit the same bells and whistles as before.

Apple Butternut Curry Soup | Enjoying this Journey...

Apple Butternut Curry Soup
Recipe type: Soup
Cuisine: Paleo, Primal
Prep time: 
Cook time: 
Total time: 
Serves: 8
I revamped one of my favorite soups to be paleo autoimmune protocol compliant - this Apple Butternut Curry Soup is satisfying and delicious!
  • 2 tablespoons fat of choice {lard, bacon fat, or coconut oil}
  • 2 cups chopped organic onions
  • 2 tablespoon organic turmeric powder
  • 2 tablespoons freshly grated organic ginger
  • 2 pounds organic butternut squash cut into 1-inch cubes {about 8 cups cubes}
  • ½ pound organic apples, peeled, cored and chopped
  • 5 cups homemade bone broth
  • ⅛ teaspoon dried organic ground cloves
  • ¼ teaspoon dried cinnamon
  • 1 teaspoon Himalayan sea salt
garnish: coconut milk, cilantro, green onions, or minced apple
  1. In large cast iron skillet, heat the fat over medium heat. Add the onions and cook for 2 to 3 minutes. Add the turmeric and ginger; cook for 5-6 minutes longer over low heat until the onions are softened and the spices are fragrant.
  2. Place the butternut squash, apples, and onion mixture in the ceramic pot of your slow cooker. Add the bone broth, cloves, cinnamon, and salt. Cook on low for six hours.
  3. Purée using an immersion blender, until the vegetable solids are completely smooth.
  4. Garnish with a drizzle of coconut milk, cilantro, green onion slivers, or minced apple.

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Apple Butternut Curry Soup | Enjoying this Journey...
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