Coconut Curry Squash and Sweet Potato Soup
A creamy coconut curry soup made with roasted squash and sweet potatoes, blended with spices and coconut milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Butternut Squash (peeled, seeded, and cubed) | 1 | Count |
| Sweet Potato (peeled and cubed) | 2 | Count |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Vegetable Broth (low-sodium) | 1 | Liter |
| Onion (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Lime (juiced) | 1 | Count |
| Cilantro (chopped, for garnish) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius. Toss the cubed butternut squash and sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic, grated ginger, and curry powder to the pot. Stir and cook for 1-2 minutes until fragrant.
- Add roasted squash and sweet potatoes to the pot. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Return the pot to low heat. Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Kitchen equipment
Immersion BlenderBaking Sheet