Curried Butternut Squash and Sweet Potato Soup
Ingredients
- 1 (2 lb) butternut squash
- 2 (200 g each) sweet potato
- 3 tbsp avocado oil
- sea salt
- 1 (200 g) white onion
- 3 cloves garlic
- 1 tbsp avocado oil
- 4 cups (1 L) vegetable broth
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp 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 the oven to 400°F/200°C. Peel and chop the butternut squash and sweet potatoes into small bite-sized cubes. Add them to a baking dish, drizzle with oil, sprinkle with sea salt, and cook for 20 minutes or until cooked through.
Dice the onion and garlic and add them to a large pot with a pinch of sea salt. Drizzle with 1 tablespoon of oil and cook over medium-low heat until the onion is translucent, about 10 minutes. Add the roasted squash and sweet potato and pour in the vegetable broth.
Bring the mixture to a simmer and add the curry powder, cumin, paprika, ginger, and cayenne pepper. Puree the soup using a hand mixer or blend in batches in a blender. Optionally, add more broth if needed for blending. Stir in the canned coconut milk to combine.
In a skillet, toast the peanuts over medium-high heat until browned and fragrant, approximately 5 minutes.
Pour the soup into bowls, top with the toasted peanuts and kale chips, and season with sea salt and pepper.
