Butternut Squash and Sweet Potato Soup Recipe
This warming, cozy curried butternut squash and sweet potato soup is thick and creamy, and full of curry flavour. It’s a nourishing homemade soup that’s great for lunch or a light dinner. Or, enjoy it as a starter to your holiday gathering. Option to top the soup with roasted peanuts or crunchy kale chips.
Servings 8 people
Calories 277kcal
Ingredients
- 1 butternut squash (about 2 lb)
- 2 medium sweet potatoes
- 4 tbsp avocado oil divided (or use olive oil, or melted coconut oil)
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 1 yellow onion , finely chopped
- 3 cloves garlic , finely chopped
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger
- 1/4 tsp cayenne pepper (optional)
- 4 cups vegetable broth , plus more if needed
- 1 can coconut milk (400 ml/14 fl oz. can)
Optional toppings:
- 1/3 cup peanuts , chopped
- kale chips
Instructions
Curried Butternut Squash and Sweet Potato Soup
- Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add them to a baking dish and drizzle with 3 tablespoons of oil. Sprinkle generously with sea salt and pepper and cook until lightly roasted and fork tender, 30 minutes.
- Add the onion and garlic to a large pot with a pinch of sea salt. Drizzle with 1 tablespoon of oil and bring to medium-low heat. Simmer on low, until the onion is softened, 10 mins.
- Sprinkle in the spices: curry powder, cumin, paprika, ginger and cayenne and stir to combine. Then add the roasted squash and sweet potato and pour in the vegetable broth. Increase the heat to medium-high and simmer the soup for 10 minutes.
- Puree the 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).
- Finish by pouring the canned coconut milk into the pureed soup and stir to combine.
Optional Garnish:
- In a skillet toast the 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.
Video
Notes
Find the recipe for No-Fail Kale Chips here. They make a great healthy, and gluten-free crunchy garnish for this soup.
The smaller you cube the squash and sweet potato the quicker it will cook, which is why I have recommended 20 minutes cook time. You might need longer if your cubes are larger.
Butternut squash can also be replaced for pumpkin or other squash varieties like hubbard and acorn. If using a cooking pumpkin or hubbard squash you can skip peeling the skin.
How long does this soup keep?
This soup will keep for up to one week. Store in the fridge in an air-tight container.
Can you freeze butternut squash and sweet potato soup?
Absolutely! This recipe can be prepared and frozen for up to 3 months. Store in an air-tight container.
Nutritional information is a rough estimate. Without the garnish.
Nutrition
Calories: 277kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 501mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14891IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 3mg