Hi guys! Today I’m sharing an ultra cozy soup recipe with ya! Curried Butternut Squash and Sweet Potato Soup. It’s rich, creamy, thick and velvety, and full of curry flavour. I’ve topped with roasted peanuts and crunchy kale chips for garnish, which adds another level of gourmet to this cozy bowl. Enjoy this soup for lunch or a light dinner. And serve as the starter for your next Holiday gathering.
In fact, I did exactly that and served this soup at our Canadian Thanksgiving with my in-laws. And it was a huge hit! One thing I love about soup recipes is that vegan or not, everyone gets on board with a warming veg soup.
What’s more is that this soup makes for a great meal-prep recipe to feed you through the week. Reheat for lunches, or prep in advance of your holiday gathering so you’re not so stressed on the big day.
Now, let me tell you exactly how to make this Curried Butternut Squash and Sweet Potato Soup, so that you can be slurping up this cozy bowl in no time.
Curried Butternut Squash and Sweet Potato Soup
The ingredients for this recipe are simple and straight forward. And if your spice rack is well stacked, it’s likely you already have the ingredients at home. But if you don’t have them handy they are ingredients that can be found at any general grocery store.
For this Curried Butternut Squash and Sweet Potato Soup you will need:
- 1 butternut squash
- 2 sweet potatoes
- avocado oil (or other neutral oil, like coconut or canola)
- 1 onion
- 3 cloves garlic
- 1 can coconut milk
- curry powder
- cayenne pepper (optional)
As you can see, there is nothing strange or intimidating about the ingredients here. Especially if you’re used to making curried dishes. And if not, ingredients like curry powder, cumin and the others listed above are great additions to your pantry to spice up any dish.
Watch the how-to video:
How to cut a butternut squash
You might find that the hardest part about this recipe is cutting your butternut squash! They can be a doozy, especially if you have small wrists like me. Lucky for you I’ve got a blog post for my method on how to cut a butternut squash.
Get the whole step-by-step for how to cut a butternut squash here. Or, watch the video below for a the quick tutorial.
Some tips for making this recipe
I recommend to add your coconut milk last, after pureeing the soup. This is because if your coconut milk gets too hot it might curdle. You can still keep the soup on a low simmer after adding, but it’s best not to heat at very high temperatures.
As for pureeing the soup, It’s optional to use a hand blender or stand mixer. A hand blender is nice because you can keep it all in one pot, however I find it doesn’t come out as smooth.
If you want your soup to be super smooth than I recommend transferring to your blender. (I use my Vitamix for this, but any blender will do). Start by blending on a low setting and then increase as you go. Hot soup can be a bit explosive if you go directly from zero to high, (and it’s a drag trying to clean soup off the ceiling), so it’s best to increase speed setting little by little.
How to garnish Curried Butternut Squash and Sweet Potato Soup
I like to add roasted peanuts and kale chips to this soup for garnish. You can find the recipe to my kale chips here. It takes only 5 minutes and 3 ingredients. And trust me, you won’t believe how tasty kale chips are as a garnish. With its saltiness and crunch it makes a great healthy and gluten-free alternative to croutons.
Of course you can add any garnish of your choice. Roasted chickpeas are also delicious or croutons if you’re not gluten-free. Fresh parsley is also great. Or you can skip the garnish altogether.
What goes well with Curried Butternut Squash and Sweet Potato Soup
Apart form my No-Fail Salty Kale Chips for garnish, I like to serve this curried butternut squash with fresh baguette and homemade cashew cheese or avocado toast. It’s also pairs nicely with my Kale Caesar Salad for a heartier meal.
Or, serve this as a starter for the Holidays, either Thanksgiving or Christmas. Here are some other festive ingredients you can add to your menu.
- The Best Vegan Mashed Potatoes
- Holiday Festive Falafels
- Spiced Roasted Pumpkin with Hazelnut Hummus
- Maple Roasted Brussels Sprouts
- Stuffed Mini-Pumpkins with Wild Rice and Kale
- Maple Roasted Carrots
Shop my kitchen
I’m often asked what items I like to use in the kitchen. So, I’ve included my favourites for making this Curried Butternut Squash and Sweet Potato Soup. You can find more of my favourite kitchen items on my shop page.
(Commissions earned as an affiliate. I only recommend products I know and love).
This is the baking dish I used to roast the squash and sweet potato. Any baking dish will do.
This is the pot I use to make soups. You can use any pot, but I really like this one as it’s a quality pot and so pretty.
This is the blender I have. Which I used to puree the soup. Although, any standard mixer will work for this recipe
So there we have it. An ultra cozy Curried Butternut Squash and Sweet Potato Soup that’s perfect for the fall and winter months. Whether you want to serve as a starter, or enjoy for a light lunch/dinner, this warming bowl is sure to be a favourite.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Curried Butternut Squash and Sweet Potato Soup
- 1 butternut squash (about 2 lb)
- 2 sweet potato (about 200g each)
- 3 tbsp avocado oil (or other neutral oil)
- pinch sea salt
- pinch pepper
- 1 white onion (about 200g)
- 3 cloves garlic
- 1 tbsp avocado oil (or other neutral oil)
- 4 cups vegetable broth , plus more if needed
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger
- 1/4 tsp cayenne pepper (optional)
- 1 can coconut milk (400 ml/14 fl oz. can)
- 1/3 cup peanuts , for garnish (optional)
- kale chips , for garnish (optional)
- Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add veg to a baking dish and drizzle with oil. Sprinkle generously with sea salt and pepper and cook for 30 minutes, or until cooked through.
- Dice onion and garlic and add to a large pot with pinch sea salt. Drizzle with 1 tbsp oil and bring to medium-low heat. Simmer on low, until onion turns translucent in colour (10 mins). Add roasted squash and sweet potato and pour in vegetable broth.
- Bring to simmer and add spices: curry powder, cumin, paprika, ginger and cayenne. Cook for another 10-20 minutes. Puree soup with hand mixer, or transfer to blender to puree in batches. (Optional to add splashes more broth if needed for blending if it's too thick, but I didn't need to). Pour canned coconut milk into pureed soup to finish, stir to combine.
- In a skillet toast peanuts on medium-high heat until browned and fragrant (approx. 5 minutes). Make kale chips for garnish (recipe link in notes. Takes 5 minutes).
- Pour soup into bowls and top with roasted peanuts and kale chips. Season with sea salt and pepper.