Description
This butternut squash and sweet potato soup is loaded with curry flavour for a delicious and cozy meal!
Ingredients
Units
Scale
- 1 medium butternut squash (approx. 4 cups cubed)
- 1 medium sweet potato (approx 1 1/2 cups cubed)
- 2 tbsp avocado oil (can sub vegetable oil)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp minced ginger
- 1–litre vegetable broth
- 2 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Peel the butternut squash and cut into cubes, removing the seeds. Peel the sweet potato and cut it into cubes. (I use a vegetable peeler to peel both.)
- Toss the butternut squash and sweet potato with 1 tbsp of avocado oil and spread onto the baking sheet. Bake for 15-20 minutes until lightly golden brown.
- Heat the remaining 1 tbsp of avocado oil in a large pot on medium-high heat and add the onion, garlic and ginger, sauteeing for 1-2 minutes.
- Add the butternut squash, sweet potato, vegetable broth and spices and bring to a light boil.
- Reduce the heat to low, cover and let simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth. (You can alternatively transfer the soup to a regular blender and blend.)
- Serve as is or top with some yogurt and pumpkin seeds.
Notes
Store in the fridge for up to 5 days or in the freezer for 3 months.
Try adding 1/2 cup coconut milk if you like a creamy soup.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 130
- Sugar: 7g
- Sodium: 400mg
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2.5g