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
Garnish
- 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 generously with sea salt, and cook for 20 minutes or until cooked through.
Dice the 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 the onion softens, about 10 minutes. Add the roasted squash and sweet potato and pour in the vegetable broth.
Bring to a simmer and add the spices: curry powder, cumin, paprika, ground ginger, and cayenne pepper. Puree the soup with a hand mixer or transfer to a blender to puree in batches. Optionally, add more broth if needed for blending if it is too thick. Pour in the coconut milk and stir to combine.
In a skillet, toast the peanuts on medium-high heat until browned and fragrant, approximately 5 minutes. Make kale chips for garnish according to the recipe on the blog.
Pour the soup into bowls and top with roasted peanuts and kale chips. Season with sea salt and pepper.
