Curry Butternut Squash Soup by Gwen Eager ( Garden of Life )

Curry Butternut Squash Soup by Gwen Eager ( Garden of Life )

Perfect warm-me-up on winter days or any time of year, Chef Gwen's Curry Butternut Squash Soup recipe has loads of flavor and a boost of added protein.


Serves: 4




Use Organic:

  • 3 ½ cups cooked butternut squash (no seeds)

  • 1 can light coconut milk

  • 1 cup vegetable broth

  • 1 cup chopped yellow onion

  • 2 Tbsp finely chopped ginger root

  • 4 garlic cloves - minced

  • 2 Tbsp tomato paste

  • 2 Tbsp Coconut Oil 

  • 3 Tbsp Garden of Life Raw Organic Protein, Unflavored

  • 1 Tbsp curry powder - use less if you don’t like it too spicy

  • 1 tsp sea salt

  • ½ tsp cumin

  • 1 15oz. can garbanzo beans




  1. Place coconut oil in large pot and heat to medium high.

  2. Once oil has melted, add onion, garlic, ginger and sea salt and sauté for 5-to-7 minutes.

  3. Add tomato paste and reduce heat to medium and sauté for another 2-to-3 minutes.

  4. Add coconut milk, squash, vegetable broth, curry and cumin and mix well for 2-to-3 more minutes.

  5. Remove soup from heat, add protein powder, and use an immersion blender to blend soup or transfer soup in batches to a blender and blend until smooth.

  6. Lastly, add garbanzo beans and return soup to stove top and let cook on lowest setting for another 20-to-30 minutes.

  7. Top with toasted pumpkin seeds if desired.