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curried butternut squash and sweet potato soup
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4.8 from 5 votes

Curried Butternut Squash and Sweet Potato Soup

This warming winter soup is rich and creamy, thick and velvety, and full of curry flavour. Enjoy for lunch or a light dinner. Or, enjoy as a starter to your Holiday gathering. Topped with roasted peanuts and crunchy kale chips adds another layer of gourmet to this cozy bowl.
Category Appetizer, Main Dish
Cuisine gluten-free, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Hannah Sunderani

Ingredients

  • 1 butternut squash (about 2 lb)
  • 2 sweet potato
  • 3 tbsp avocado oil (or other neutral oil)
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 1 white onion
  • 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)

Instructions

  • 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.

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.
Soup will keep in fridge for up to one week. Make a big batch at the beginning of the week as meal prep for healthy lunches and light dinners.
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