Butternut Squash and Sweet Potato Soup
Ingredients
- 1 (2 lb) butternut squash
- 2 sweet potatoes
- 3 tbsp avocado oil (or other neutral oil)
- sea salt
- 1 yellow onion
- 3 cloves garlic
- 1 tbsp avocado oil (or other neutral oil)
- 4 cups (1 L) vegetable broth , plus more if needed
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper (optional)
- 1 can (400 ml) coconut milk
Garnishes
- 1/3 cup (40 g) peanuts , for garnish (optional)
- kale chips , for garnish (optional)
Preparation
Preheat oven to 400F/200C. Peel and chop butternut squash and sweet potato into bite-sized cubes. Add to a baking dish, drizzle with oil, sprinkle with sea salt, and cook for 20 minutes or until cooked through.
Dice onion and garlic and add 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 onion softens, about 10 minutes. Add roasted squash and sweet potato and pour in the vegetable broth.
Bring to a simmer and add spices: curry powder, cumin, paprika, ginger and cayenne. Puree soup with hand mixer or transfer to a blender to puree in batches. If too thick, add more broth as needed. Pour the coconut milk into the pureed soup and stir to combine.
In a skillet, toast peanuts on medium-high heat until browned and fragrant, about 5 minutes.
Pour soup into bowls and top with roasted peanuts and kale chips. Season with sea salt and pepper.
Notes
Make kale chips for garnish using a separate recipe available on the blog.
