13 Bone Broth Soup Recipes for Deep, Comforting Bowls

Bone broth soups turn a rich, collagen-rich stock into a meal that feels both restorative and satisfying. A good bone broth gives the soup a silky body without any cream, and the long-simmered flavor means even a short ingredient list tastes deep. These 13 versions take that foundation in different directions, from a clear chicken noodle to a creamy squash curry.

Start with the Classic Chicken Bone Broth Noodle Soup if you want the benchmark bowl. The Beef Pho Bone Broth Soup is for aromatic, spice-driven depth. Craving something bright? The Lemony Orzo Chicken Soup is your pick. If you’re planning ahead, the Mushroom Barley Beef Soup reheats beautifully.

Which Bone Broth Soup Should You Make?

Classic Chicken Bone Broth Noodle Soup

This is the bowl you make when you want the purest expression of your bone broth, with tender chicken and noodles in a clear, golden stock. I go heavier on the garlic than most recipes do, and I keep the noodles separate so they never go mushy.

Ingredients (makes 6 servings)

• Chicken bone broth, preferably homemade: 1.4 litres (6 cups)
• Boneless chicken thighs: 450 g (1 lb)
• Carrots, sliced into coins: 2 medium
• Celery stalks, thinly sliced: 2
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 3
• Egg noodles: 240 g (8 oz)
• Olive oil: 2 tbsp
• Fresh parsley, chopped: 2 tbsp
• Salt and black pepper

Instructions

Step 1: Warm the olive oil in a large pot over medium heat, then add the onion, carrots, and celery. Cook them about 8 minutes, stirring now and then, until softened and the onion turns translucent. You’ll smell the vegetables turning sweet before you see them change color.

Step 2: Stir in the garlic and cook 30 seconds, just until fragrant. Pour in the chicken bone broth, raise the heat, and bring the soup to a gentle simmer. You want the surface to barely move, because a rolling boil will cloud the broth.

Step 3: Season the chicken thighs with salt and pepper, then slide them into the simmering liquid. Cover the pot, lower the heat, and let them poach 12 minutes, until the thickest part reads 74C (165F). You can lift one out and cut into it to check if you don’t have a thermometer.

Step 4: While the chicken poaches, cook the egg noodles in boiling salted water according to the package instructions. Drain them and rinse quickly under cold water, because adding hot noodles straight to the soup will make them soak up too much broth.

Step 5: Lift the chicken onto a cutting board and shred it with two forks, then stir the meat back into the pot along with the parsley and drained noodles. Taste and add more salt if the broth needs it, then ladle the soup into deep bowls while it is still steaming hot.

Beef Pho Bone Broth Soup

A bowl of pho made with beef bone broth has the kind of spice-perfumed depth that feels like it simmered all day, even if you only have an hour. I char the ginger and onion first, which gives the broth a gentle smokiness you can’t get from boiling.

Ingredients (makes 4 servings)

• Beef bone broth: 1.5 litres (6 cups)
• Beef sirloin, thinly sliced against the grain: 340 g (12 oz)
• Rice noodles, medium width: 200 g (7 oz)
• Fresh ginger, cut into thick coins: 50 g (2 oz)
• Yellow onion, halved: 1 medium
• Star anise pods: 3
• Cinnamon stick: 1
• Fish sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Fresh cilantro and Thai basil: a handful each

Instructions

Step 1: Char the ginger and onion halves under a hot broiler or in a dry skillet, turning once, until both are deeply browned in spots, about 6 minutes. You’ll hear the onion sizzle and smell the ginger turning fragrant before you take them off the heat.

Step 2: Pour the beef bone broth into a large pot and add the charred ginger, onion, star anise, cinnamon stick, fish sauce, and rice vinegar. Bring the mixture to a gentle simmer and let it cook for 25 minutes, uncovered, so the spices infuse the broth. You’ll see the surface shimmer, and the kitchen will fill with that sweet, anise-like aroma.

Step 3: Meanwhile, soak the rice noodles in hot water according to the package directions until tender but still chewy. Drain them and divide the noodles among four large soup bowls. You want the noodles ready before the broth is done, because the beef needs only seconds in the hot liquid.

Step 4: Slice the beef sirloin very thin, as thin as you can get it, and arrange the slices on a plate. Keep the raw beef cold until you are ready to assemble the bowls, because it will cook in the hot broth right before serving.

Step 5: Strain the seasoned broth through a fine-mesh sieve to remove the solids, then return the liquid to the pot and bring it back to a rolling boil. Taste the broth and add more fish sauce if it needs it, because this is your last chance to balance it.

Step 6: Place the raw beef slices over the noodles in each bowl, then ladle the boiling broth directly over the top, which will cook the meat to a tender medium in about a minute. Scatter the cilantro and Thai basil over each bowl and serve immediately with lime wedges and extra chile if you like.

Creamy Turmeric Chicken Soup

This dairy-free version leans on full-fat coconut milk and grated turmeric to build a creamy, golden broth that feels rich without any cream. I keep the cauliflower rice in the pot while it simmers, so the soup thickens naturally and stays low-carb.

Ingredients (makes 5 servings)

• Coconut oil: 2 tbsp
• Red onion, finely diced: 1 medium
• Fresh turmeric and ginger, grated: 1 tbsp each
• Garlic cloves, minced: 4
• Boneless chicken breast, cut into bite-size cubes: 500 g (1.1 lb)
• Cauliflower rice: 300 g (3 cups)
• Chicken bone broth: 1.2 litres (5 cups)
• Full-fat coconut milk: 400 ml (1 can, 13.5 oz)
• Fresh cilantro, chopped: 3 tbsp
• Salt and black pepper

Instructions

Step 1: Warm the coconut oil in a large pot over medium heat, then cook the diced red onion about 5 minutes, until it begins to turn translucent at the edges. You’ll notice the onion mellowing and turning a soft pink before you add anything else.

Step 2: Stir in the grated turmeric, ginger, and minced garlic, and let the mixture cook for 45 seconds, just until the smell turns floral and slightly peppery. Keep the heat low here, because burning turmeric makes the soup taste bitter and you can’t undo that.

Step 3: Add the cubed chicken breast, the cauliflower rice, and the chicken bone broth. Raise the heat and bring the mixture to a simmer, then lower it and cook, uncovered, for 15 minutes, until the chicken is cooked through and the cauliflower softens. You’ll see the broth take on a warm golden color as the turmeric releases.

Step 4: Pour in the coconut milk and let the soup heat through for another 5 minutes, but don’t let it boil hard or the coconut milk may separate. Taste it and add a pinch of salt, plus more grated ginger if you want a sharper bite under the cream.

Step 5: Ladle the soup into bowls and scatter the chopped cilantro over each one. Serve it with lime wedges on the side, and let everyone squeeze in as much bright juice as they like, because the acid pulls the whole bowl together.

Lemony Orzo Chicken Soup

This one is for when you want your bone broth to taste bright and fresh rather than deep and slow. The lemon goes in at the very end, off the heat, so its sharpness stays clean and you get that sunny lift in every spoonful.

Ingredients (makes 4 servings)

• Chicken bone broth: 1.4 litres (6 cups)
• Boneless chicken thighs, cut into small cubes: 400 g (14 oz)
• Orzo pasta: 170 g (3/4 cup)
• Carrot, finely diced: 1 large
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 2
• Lemon, zest and juice: 1 large
• Fresh dill, chopped: 3 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper

Instructions

Step 1: Heat the olive oil in a pot over medium-high heat, then brown the chicken cubes in a single layer for about 4 minutes, turning once, until the edges go pale and lightly golden. You don’t need to cook them through, because they’ll finish in the broth.

Step 2: Stir in the diced carrot, onion, and garlic, and cook the vegetables for 6 minutes, until they soften and the onion turns glossy. You’ll see the pot go from dry to fragrant as the vegetables release their moisture.

Step 3: Pour in the chicken bone broth and bring the soup to a boil, then add the orzo pasta and lower the heat to a simmer. Cook for 9 minutes, stirring once or twice so the orzo doesn’t stick, until the pasta is tender but still has a little bite. You want to catch it just before it goes soft, because it keeps cooking in the hot broth.

Step 4: Remove the pot from the heat and stir in the lemon zest, lemon juice, and chopped dill. Taste the soup and add more salt, a little at a time, because the lemon will make the broth taste lighter and you may need more than you think.

Step 5: Ladle the soup into wide bowls while it is hot, and serve with extra lemon wedges on the side. You can add a drizzle of olive oil over each bowl just before it goes to the table, which rounds out the sharpness without dulling it.

Smoky Tomato Chicken Tortilla Soup

This is a chili-style bowl built on bone broth, with a deep tomato base, smoked paprika, and a hit of chipotle. You finish it with crushed tortilla chips, avocado, and lime, so the toppings do a lot of the work.

Ingredients (makes 6 servings)

• Chicken bone broth: 1.2 litres (5 cups)
• Boneless chicken thighs, cubed: 500 g (1.1 lb)
• Tomato puree or crushed tomatoes: 400 g (1 can, 14 oz)
• Black beans, drained and rinsed: 400 g (1 can, 15 oz)
• Yellow onion, diced: 1 medium
• Smoked paprika and ground chipotle: 2 tsp paprika, 1/2 tsp chipotle
• Olive oil: 2 tbsp
• Tortilla chips, crushed: 2 cups
• Avocado, diced: 1
• Lime, cut into wedges: 1

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat, then brown the chicken cubes for about 5 minutes, stirring a few times, until they pick up a little golden color on the outside. You’re not cooking them through, just building a bit of caramelized depth for the soup.

Step 2: Stir in the diced onion and cook for 5 minutes, until it softens and loses its raw bite. You’ll see the bottom of the pot develop a light brown film, which is where the smoky flavor starts.

Step 3: Add the tomato puree, smoked paprika, and chipotle, and let the mixture cook for 2 minutes, stirring constantly, so the spices toast and the tomato darkens. You want the paste to look brick red and smell a little sweet before you add the liquid.

Step 4: Pour in the chicken bone broth and black beans, then bring the mixture to a simmer and return the chicken to the pot. Cook uncovered for 15 minutes, until the soup has thickened slightly and the chicken is tender. You’ll know it’s ready when the broth coats the back of a spoon.

Step 5: Ladle the soup into bowls and top each one with a handful of crushed tortilla chips, diced avocado, and a squeeze of lime. Serve immediately, because the chips soften as they sit and you want that crunch against the hot broth.

Mushroom Barley Beef Soup

This one is built for reheating, because the barley and mushrooms get even better the next day. I use a mix of fresh mushrooms and a splash of soy sauce to deepen the earthiness of the beef bone broth without any wine.

Ingredients (makes 8 servings)

• Beef bone broth: 1.8 litres (8 cups)
• Beef chuck, cut into small cubes: 700 g (1.5 lb)
• Cremini or button mushrooms, sliced: 300 g (10 oz)
• Pearl barley: 180 g (1 cup)
• Carrots, peeled and sliced: 3 medium
• Yellow onion, diced: 1 large
• Soy sauce: 2 tbsp
• Olive oil: 2 tbsp
• Fresh thyme sprigs: 3
• Salt and black pepper

Instructions

Step 1: Heat half the olive oil in a large pot over high heat, then brown the beef cubes in two batches for about 6 minutes per batch, turning once, until deeply browned on at least two sides. You want a dark crust to form, because that crust carries the whole soup’s flavor.

Step 2: Lower the heat to medium and add the remaining olive oil, the diced onion, sliced carrots, and thyme sprigs. Cook them for 6 minutes, scraping up the brown bits from the bottom of the pot as you stir, until the onion softens. You’ll see the pot look glossy and the vegetables pick up some of that beef color.

Step 3: Stir in the sliced mushrooms and cook 5 minutes, letting them release their liquid and shrink down by half. You’ll notice the pot go from crowded to manageable as the mushrooms give up their moisture.

Step 4: Add the pearl barley, soy sauce, and beef bone broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes, until the beef is fork-tender and the barley has swelled. You can check the barley by tasting a few grains; they should be chewy but not hard in the center.

Step 5: Remove the thyme stems and taste the soup, adding more salt or a little more soy if it needs it. Ladle into deep bowls and serve hot, maybe with a slice of crusty bread on the side for mopping up the last of the broth.

Thai Coconut Chicken Soup

This version uses the classic Thai combination of coconut milk, lemongrass, and lime for a soup that feels light despite the rich broth. I keep the chicken in thin strips and add it only at the end, so it stays silky and never overcooks.

Ingredients (makes 4 servings)

• Chicken bone broth: 900 ml (4 cups)
• Boneless chicken breast, cut into thin strips: 400 g (14 oz)
• Full-fat coconut milk: 400 ml (1 can, 13.5 oz)
• Fresh lemongrass stalk, bruised and cut into pieces: 2 stalks
• Fresh galangal or ginger, sliced: 30 g (1 oz)
• Kaffir lime leaves or lime zest: 4 leaves or 1 tbsp zest
• Fish sauce: 2 tbsp
• Fresh lime juice: 2 tbsp
• Thai chile or serrano, thinly sliced: 1
• Fresh cilantro, chopped: a handful

Instructions

Step 1: Pour the chicken bone broth and coconut milk into a pot, then add the lemongrass, galangal, and kaffir lime leaves. Bring the mixture to a gentle simmer over medium heat and let it cook for 10 minutes, uncovered, so the aromatics infuse the liquid. You’ll see the surface turn glossy and smell lemongrass before you taste the broth.

Step 2: Stir in the fish sauce and half the lime juice, then taste the broth and adjust with more fish sauce if you want extra saltiness. You’re looking for a balance between rich coconut, bright lime, and salty fish sauce, so taste as you go.

Step 3: Drop the thin chicken strips into the simmering broth and turn off the heat. Let the chicken sit in the hot liquid for 3 minutes, until it turns opaque and is cooked through. You don’t need to boil it, because the residual heat will gently poach the thin pieces.

Step 4: Fish out the lemongrass, galangal, and lime leaves with a slotted spoon, then stir in the remaining lime juice and most of the sliced chile. Taste the soup and add more lime if the broth feels flat, because the acid is what makes it taste lively.

Step 5: Ladle the soup into bowls and top with the chopped cilantro and the rest of the chile slices. Serve it hot, with a lime wedge on the side for anyone who wants their bowl even brighter.

Italian Chicken Minestrone

This is the vegetable-heavy version you reach for when you want a full meal in a bowl without a second side. I use a small pasta shape that holds up in broth, and I add the beans at the end so they keep their shape.

Ingredients (makes 6 servings)

• Chicken bone broth: 1.4 litres (6 cups)
• Boneless chicken thighs, cubed: 400 g (14 oz)
• Cannellini beans, drained and rinsed: 400 g (1 can, 15 oz)
• Small pasta, like ditalini or orzo: 150 g (2/3 cup)
• Zucchini, diced: 2 medium
• Carrots, diced: 2 medium
• Yellow onion, diced: 1 medium
• Tomato paste: 2 tbsp
• Olive oil: 2 tbsp
• Salt and black pepper

Instructions

Step 1: Heat the olive oil in a large pot over medium-high heat, then brown the chicken pieces for 5 minutes, turning once, until they pick up color on the outside. You don’t need to cook them through yet, just enough to build a bit of browned flavor in the pot.

Step 2: Stir in the diced onion, carrots, and zucchini, and cook for 6 minutes, until the vegetables soften and the onion turns golden at the edges. You’ll see the zucchini start to release its water, and that’s a good sign the base is coming together.

Step 3: Add the tomato paste and cook it for 2 minutes, stirring constantly, until it darkens to a brick red and smells sweet and concentrated. You want to toast the paste here, because that subtle caramel note carries through the whole soup.

Step 4: Pour in the chicken bone broth, bring the soup to a boil, then add the small pasta and lower the heat to a steady simmer. Cook for 10 minutes, until the pasta is nearly tender, then add the drained cannellini beans and let them heat through for another 3 minutes. You’ll know the soup is done when the pasta is al dente and the beans are soft.

Step 5: Taste the soup and add salt and a good grind of black pepper. Ladle it into bowls and finish each portion with a spoonful of extra olive oil, because that little slick on top makes the vegetables taste richer without any cream.

Roasted Garlic Tomato Soup

This one gets its sweetness from roasting the tomatoes and garlic before they go anywhere near the pot. Roasting drives off water, concentrates the tomato flavor, and mellows the garlic so the soup tastes deep rather than sharp.

Ingredients (makes 5 servings)

• Bone broth, chicken or vegetable: 1.2 litres (5 cups)
• Ripe cherry or plum tomatoes, halved: 900 g (2 lb)
• Yellow onion, quartered: 1 medium
• Garlic cloves, unpeeled: 6
• Olive oil: 3 tbsp
• Fresh basil leaves: a small handful
• Salt and black pepper

Instructions

Step 1: Preheat your oven to 200C (400F). Toss the halved tomatoes, quartered onion, and unpeeled garlic cloves with 2 tbsp of the olive oil on a baking sheet, then spread them into a single layer. Roast for 25 minutes, until the tomatoes collapse and the edges turn dark in spots, and you’ll smell the sugars caramelizing in the oven.

Step 2: Let the roasted vegetables cool just until you can handle the garlic, then squeeze the soft cloves out of their skins into a large pot. Add the roasted tomatoes, onion, and any juices from the baking sheet to the pot along with the bone broth. You want every bit of that browned tomato juice, because that is where a lot of the flavor lives.

Step 3: Bring the pot to a simmer over medium heat and cook for 10 minutes, so the roasted vegetables fully soften in the liquid. Turn off the heat and blend the soup with an immersion blender until it is smooth, or transfer it carefully to a blender in batches. You’ll see the color turn from dark red to a silky, lighter orange as it emulsifies.

Step 4: Stir in the remaining 1 tbsp of olive oil and taste the soup, adding salt and pepper until the tomato flavor pops. If you want it even smoother, pass it through a fine-mesh sieve, but I usually skip that step because the texture is already silky.

Step 5: Ladle the soup into bowls and scatter the fresh basil leaves on top, tearing larger ones with your fingers. Serve it hot with grilled cheese or a thick slice of toasted sourdough, because that contrast of crisp bread and smooth soup is hard to beat.

Ginger Scallion Chicken Soup

This is the one I make when a cold is coming on or when I just want something sharply aromatic and quick. The ginger and scallions go in at two stages, first cooked into the broth and then added raw at the end, so you get two layers of heat.

Ingredients (makes 4 servings)

• Chicken bone broth: 1.4 litres (6 cups)
• Boneless chicken breast, thinly sliced: 350 g (12 oz)
• Fresh ginger, peeled and julienned: 40 g (1.5 oz)
• Green onions or scallions, sliced, white and green parts separated: 6
• Bok choy, cut into 2.5 cm (1 in) pieces: 2 heads
• Soy sauce: 2 tbsp
• Sesame oil: 1 tsp
• Rice vinegar: 1 tbsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat, then cook the white parts of the scallions and half the ginger for 2 minutes, stirring constantly, until they soften and turn fragrant. You’ll smell the ginger almost immediately, and that sharpness means the base is ready.

Step 2: Pour in the chicken bone broth, soy sauce, and rice vinegar, then bring the mixture to a gentle simmer. Let it cook for 5 minutes with the lid slightly ajar, so the ginger and scallion infuse the broth without boiling off all their fresh edge. You’ll see the broth turn slightly amber and smell more rounded.

Step 3: Add the sliced chicken and the bok choy to the pot, and simmer for 4 minutes, just until the chicken turns opaque and the bok choy stems are tender but still have a little crunch. You want to catch the bok choy before it goes completely soft, because it will keep cooking in the hot soup.

Step 4: Remove the pot from the heat and stir in the sesame oil and the remaining raw ginger. Taste the broth and add more soy sauce or a drop more vinegar if you want it brighter. You’ll notice the raw ginger hits the back of your throat in a way the cooked ginger doesn’t.

Step 5: Ladle the soup into bowls and top each one with the sliced green parts of the scallions. Serve it hot, with a little extra soy and sesame on the side if you like your soup saltier and more savory.

Creamy Kale and White Bean Soup

This one gets its creaminess from blending a portion of the beans right into the broth, so it stays completely free of dairy but still feels rich. I use cavolo nero or curly kale, whichever you have, and the greens melt into the soup by the end.

Ingredients (makes 6 servings)

• Bone broth, chicken or vegetable: 1.4 litres (6 cups)
• Cannellini beans, drained and rinsed: 600 g (2 cans, 15 oz each)
• Kale, stems removed and leaves roughly chopped: 300 g (10 oz)
• Yellow onion, diced: 1 medium
• Carrots, diced: 2 medium
• Celery stalks, diced: 2
• Garlic cloves, minced: 4
• Olive oil: 3 tbsp
• Fresh thyme leaves: 1 tsp
• Salt and black pepper

Instructions

Step 1: Heat 2 tbsp of the olive oil in a large pot over medium heat, then cook the diced onion, carrots, and celery for 8 minutes, until they soften and the onion turns glossy. You’ll see the vegetables start to stick slightly at the bottom, which is a sign they’re releasing their natural sugars.

Step 2: Stir in the garlic and thyme, and cook for 1 minute, just until the garlic turns pale gold and smells sharp. Keep the heat moderate, because burnt garlic will make the whole pot taste bitter and you can’t remove it.

Step 3: Add half the cannellini beans and all the bone broth, then bring the mixture to a simmer. Let it cook for 10 minutes so the beans soften further, then use an immersion blender to puree the soup until only the vegetables are broken down and the broth turns creamy. You’ll see the liquid go from thin to slightly opaque as the beans blend in.

Step 4: Stir in the remaining whole beans and all the kale, pressing the greens down into the liquid with your spoon. Cook for 6 minutes, until the kale wilts and turns a deep forest green, then taste the soup and add salt and a grind of pepper. You want the kale tender but not sludgy.

Step 5: Ladle the soup into bowls and finish each one with a drizzle of the remaining olive oil and a pinch of red pepper flakes if you like more heat. Serve hot, with a thick piece of toasted bread rubbed with garlic alongside.

Ramen-Style Chicken Egg Soup

This is the bowl you make when you want the full ramen experience but already have a great bone broth in the freezer. The toppings do all the talking here, so I keep the broth itself simple and let the egg, corn, and scallions build the bowl.

Ingredients (makes 4 servings)

• Chicken bone broth: 1.4 litres (6 cups)
• Boneless chicken thighs, sliced: 350 g (12 oz)
• Fresh ramen noodles or 4 portions dried: 400 g (14 oz)
• Eggs: 4 large
• Corn kernels, fresh or frozen: 100 g (2/3 cup)
• Green onions, sliced: 4
• Soy sauce: 3 tbsp
• Sesame oil: 1 tsp
• Fresh ginger, sliced: 20 g (0.7 oz)
• Garlic cloves, smashed: 3

Instructions

Step 1: Place the eggs in a small pot, cover them with cold water, and bring the water to a boil. Once it boils, turn off the heat, cover the pot, and let the eggs sit for 7 minutes, then transfer them to an ice bath. You’ll get yolks that are just set at the edges and still jammy in the middle, which is exactly what ramen wants.

Step 2: Pour the chicken bone broth into a large pot and add the ginger, garlic, soy sauce, and sesame oil. Bring the mixture to a simmer and let it cook gently for 10 minutes, uncovered, so the aromatics season the broth. You’ll see the surface shimmer and the smell turn savory and slightly nutty.

Step 3: While the broth simmers, cook the ramen noodles according to the package directions, drain them, and divide them among four deep bowls. Keep the noodles separate from the broth until serving, because they will drink up liquid and go mushy if you add them too early.

Step 4: Add the sliced chicken thighs to the simmering broth and cook them for 4 minutes, just until the meat turns opaque and is cooked through. Taste the broth and add more soy sauce if it needs salt, because the noodles and toppings will mellow it out.

Step 5: Peel the cooled eggs and cut each one in half lengthwise to reveal the soft yolk. You’ll want them ready near the stove, because the bowls come together fast once the broth is poured.

Step 6: Ladle the hot broth and chicken over the noodles in each bowl, then top with corn, the sliced green onions, and two egg halves per bowl. Serve immediately with extra sesame oil and soy on the side for anyone who wants to adjust their own bowl.

Butternut Squash Curry Soup

This one turns bone broth into a silky, golden curry soup with a gentle heat and a little sweetness from the squash. I blend the whole pot at the end, so you don’t need to worry about even chopping, just peel and roughly cube the squash.

Ingredients (makes 4 servings)

• Bone broth, chicken or vegetable: 1 litre (4 cups)
• Butternut squash, peeled and cubed: 800 g (1.8 lb)
• Full-fat coconut milk: 200 ml (3/4 cup)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Mild or medium curry powder: 2 tbsp
• Coconut oil: 2 tbsp
• Fresh cilantro, chopped: 3 tbsp
• Salt and black pepper

Instructions

Step 1: Melt the coconut oil in a large pot over medium-high heat, then cook the diced onion for 5 minutes, until it turns translucent and starts to brown at the edges. You’ll see the onion soften and pick up a golden color, which adds a little sweetness under the curry.

Step 2: Stir in the garlic, grated ginger, and curry powder, and cook for 45 seconds, stirring constantly, until the spices smell toasty and fragrant. You want the curry powder to bloom in the oil, because that step deepens the whole soup’s flavor.

Step 3: Add the cubed butternut squash and the bone broth, then raise the heat and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 20 minutes, until the squash is completely tender and a knife slides in without resistance. You’ll see the squash turn vividly orange and the broth take on a golden hue.

Step 4: Turn off the heat and blend the soup with an immersion blender until it is completely smooth, then stir in the coconut milk and let the pot sit, covered, for 2 minutes so the milk heats through. You’ll see the color lighten slightly as the coconut cream mixes in, and the texture will become velvety.

Step 5: Taste the soup and add salt and a pinch more curry powder if you want a stronger spice hit. Ladle it into bowls and scatter the chopped cilantro over each one, then serve hot with a wedge of lime on the side for brightness.

The one technique that matters most is keeping the broth at a gentle simmer, never a rolling boil. Boiling hard breaks collagen and clouds the soup. Let it shimmer, and every version will taste cleaner.

Pick one that matches what you have tonight. Swap a vegetable if you need to, trust your kitchen, and get the pot on.