~ serves 6; Paleo, gluten-free, and vegan

- 1 large butternut squash, peeled and deseeded (6 cups cubed)

- 1 large onion (or two small onions), roughly chopped

- 2 cups of baby carrots

- 4 stalks of celery, washed and roughly chopped

- 4 cups of chicken broth (or homemade chicken bone broth for some collagen)

- 1 can of full-fat coconut milk

- 4 cloves garlic, peeled

- 1 inch slice of fresh ginger, peeled and cut in half

- 1 large apple (any variety)

- 1 TBSP ground himalayan salt

- ½ TBSP dried parsley

- ½ TBSP yellow curry powder

- 1 teaspoons garam masala powder

*1 TBSP extra-virgin olive oil (for stove top cooking method only)

     Start by cutting the squash in half where the neck and bottom come together. Next cut off each end of the squash and carefully peel the rind off using a large knife or large vegetable peeler (like this one). Cut the bottom of the squash in half and scoop out the seeds using a large metal spoon. Chop the peeled squash into 1 inch cubes and set aside. Next cut the apple into slices and deseed it. Follow the directions below depending on which cooking method you choose.


     Add all ingredients besides the spices to your InstaPot (found here on Amazon). Next add the spices and pour the chicken broth over everything. Place the lid on the InstaPot and press the “soup” button and make sure the pressure is set to high. Set for 30 minutes (the pot will take about 10 minutes to get to high pressure before it begins counting down). When the time is up, release the pressure from the cooker by turning the venting valve. Make sure to use a potholder or towel as you let the pressure out as the steam is VERY hot! Continue letting pressure out until the small silver button falls back down. Take the lid off carefully. Follow the remaining directions below.


     Add all ingredients besides the spices to your 6-8 quart crockpot. Next add the spices and pour the chicken broth over everything. Cook on low for 5-6 hours or on high for 3-4 hours. Follow the remaining directions below.

Stove Top:

     Heat a large stock pot to medium heat and add 1 TBSP of extra-virgin olive oil. Add all of the vegetables, apple slices, garlic and ginger. Next add the spices and stir to combine. Pour the chicken broth over everything and bring to a boil. Once the soup is boiling, reduce the heat to medium-low and cover the pot with a lid. Simmer for 50-60 minutes or until the squash is completely cooked (test this by inserted a fork or knife through a butternut squash cube). Follow the remaining directions below.

Final Steps:

    To blend the soup you can either use an immersion blender and blend right in the pot OR pour the soup into a regular blender (I love using my VitaMix for this recipe). Blend until it is completely smooth; add in the coconut milk and blend again. Taste the soup and season with any additional curry or parsley according to your taste preference. Garnish with fresh chives or green onions if you wish!

** Ginger root contains gingerol which is the main medicinal compound of ginger, containing powerful anti-inflammatory and antioxidant effect. In addition, ginger can help in reducing muscle pain and soreness. Ginger has also been shown to lower blood sugar levels, lower LDL cholesterol, and improve heart disease risk factors.