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