Curried Butternut Squash and Sweet Potato Soup
Ingredients
Spices mix
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ground ginger
- 1/4 tsp cayenne pepper (optional)
Butternut squash soup
- 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 can (400 ml) coconut milk
- 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 into small bite-sized cubes. Chop the sweet potato into bite-sized cubes. Add the vegetables to a baking dish and 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 spice mix. 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 the coconut milk into the pureed soup to finish and stir to combine.
In a skillet, toast the peanuts on medium-high heat until browned and fragrant, about 5 minutes.
Pour the soup into bowls and top with roasted peanuts. Season with sea salt and pepper.
Tips
Kale chips can be added for garnish, but the recipe is available on an external blog.
