11/23/18 | CBD Recipes

Anti-Inflammatory, Curried Butternut Squash Soup

Round up your holiday leftovers! Your seasonal squash will have you cozying up with this hearty bowl of next-day curry. The best part? It has the ability to boost immunity, decrease inflammation, and leave you feeling some much-needed warmth as these temperatures continue to drop! Grab a blanket, take a sip, and RELAX!

Curry is made up of several ingredients that may vary depending on the area and culture you are in. In most recipes, the main spices include: coriander, turmeric, cumin, cardamom, mustard, garlic and red pepper. Whether you like it hot and spicy, or warm and creamy, our twist on this Indian dish comes along with mouth watering benefits:


Some ingredients such as chili, paprika and garlic are known for having an extraordinarily positive effect on your natural immunity. Containing both, antiviral and anti-bacterial properties, your immune system receives a pick me up, helping to reduce your likelihood of getting ill this cold and flu season.


Similar to ginger, turmeric has been used in ancient medicine for centuries for its anti-inflammatory properties. It is known to aid in the reduction of exercise-induced inflammation and muscle soreness, resulting in enhanced recovery and improved performance.


With the ability to lower blood pressure, coriander and chili peppers contain a great source of antioxidants that could regulate blood pressure. Also known for its ability to lower total cholesterol, LDL cholesterol, and triglycerides, coriander is valued not only for its culinary uses, but also its medicinal uses! 


Ginger, and its powerful antioxidant, have been commonly used in traditional herbal medicine, and have been at the forefront of many studies related to nutritional therapy for the relief from pain caused by arthritis. Chili and cumin share similar properties, making them powerful natural painkillers.


Commonly used in ancient Chinese and Indian medicine, curry powder and its ingredients were known to help encourage the digestive process to work properly. Black pepper, for example, boosts stomach acid production and reduces intestinal gas. In many studies, garlic increases the production of protective enzymes in the stomach, while coriander is helpful in treating stomach aches and digestive discomforts.

With that mouth full of health benefits, are you ready to cozy up with this hearty bowl of next-day curry?

Onto the soup!

It’s incredibly simple, absolutely delicious, and the perfect fall comfort food. It’s also low-glycemic, anti-inflammatory, and also happens to be vegan and gluten-free. While we kept this very simple, you can add additional spices or herbs if you want, like sage or rosemary, or add an extra spicy kick with a triple serving of our CURED Blackening seasoning. Enjoy! 


  • 1 medium butternut squash (about 3 cups, chopped)
  • 2 cups cauliflower
  • 1-2 tablespoons avocado oil OR coconut oil
  • 2 tablespoons ghee
  • 1 tablespoon garlic, minced
  • 5 sprigs fresh thyme, stems removed
  • 1 1/2 tablespoons curry powder (store bought or homemade:
    • Ground coriander
    • Ground cumin
    • Ground turmeric
    • Ground ginger
    • Dry mustard
    • Ground black pepper
    • Ground cinnamon
    • Ground cardamom
    • Cayenne pepper)
  • 2 tablespoons nutritional yeast
  • 3 cups organic bone broth OR veggie broth (no salt added)
  • 2 cups coconut milk (from a can or carton — lite or full-fat will work)
  • 2 tsp of CURED Blackening Season 
  • Sea salt and pepper to taste


  1. Preheat your oven to 400 degrees. Using a fork, pierce the outside of your butternut squash a few times. Roast the squash, whole, until the outside is browned. You should be able to easily pierce the squash with a knife. This will take approx. 30-40 minutes.
  2. While the squash is roasting, add your chopped cauliflower to a parchment-lined baking sheet with 1-2 tablespoons of avocado oil. When the squash is almost done, roast the cauliflower at 400 degrees for 15-20 minutes.
  3. Remove the butternut squash and cauliflower from your oven. While they cool, place a large pot over medium heat. Add your ghee,  minced garlic, thyme (stems removed), curry powder, and nutritional yeast to your pot. Sauté until the curry powder has coated the ingredients (3-5 minutes).
  4. Peel the skin from your butternut squash, chop the squash into large pieces, and remove the seeds. Add the squash and roasted cauliflower to your large pot. Mix until the veggies are evenly coated in the curry powder, leeks, and herbs.
  5. Pour in your veggie broth and coconut milk. Bring to a boil. Once it reaches a boil, reduce heat to a simmer and place a lid on your pot. Simmer for 15 minutes.
  6. Carefully pour the mixture into a blender. Blend until you reach desired creaminess. For a thinner soup, add more broth. Taste and add sea salt + pepper + CURED Blackening seasoning.
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