Curried Butternut Squash And Sweet Potato Soup
Once in awhile, I get jazz-hands-excited about a culinary creation. This soup is the bomb diggity. Who am I if not confident in at least one area of my life? You understand.
This beautiful butternut squash soup with sweet potatoes, apples, mild curry and swirls of creamy coconut milk is our delicious lunch today. I highly recommend coming home to it after a long walk (preferable with a beagle) in the autumn air.
It's a soup special enough for Thanksgiving. On a cozy Sunday, it can't be beat. Slurp it with a side of crusty bread or crackers and you'll be headed to the comfort zone. A good movie playing on the TV, laptop or tablet, a soft sofa and a few quilts make it even better.
I've made a lot of sweet potato and butternut squash soups in my day. This one is my favorite. The contrasting texture appeals to me. The addition of cider and apples gives it wonderful depth of flavor.
This wholesome soup is packed with vitamins, minerals, antioxidants and omegas. I hope you'll give this recipe a try! You won't be disappointed. The crunchy toasted coconut and pumpkin seed topping is the perfect finishing touch.
Curried Butternut Squash And Sweet Potato Soup Recipe
Makes 10 Cups
Some Notes And Tips:
The soup is vegan or vegetarian, depending on how you prepare it.
I use Rapunzel No Salt Vegan Vegetable Bouillon in this recipe. I love it for its clean taste and homemade flavor. But you can leave it out with good results. You're also welcome to swap the water and bouillon for a simple veggie stock.
Bolst's Mild Curry Powder is my favorite brand. I learned about it from an Indian caterer and chef. She secretly told me she used it in her recipes. Adjust the amount according to your taste. I was after something mild and mellow with a hint of curry flavor in the background.
I use Thai Kitchen Coconut Milk. Do not shake the can so that the coconut cream remains at the top. I like this brand because it has a good amount of coconut cream.
I use a microplane zester to grate the garlic and ginger directly into the pot.
Ingredients For The Soup
6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds)3 large sweet potatoes, peeled and chopped 1 onion, chopped 2 small to medium apples, peeled and chopped2-inch piece of ginger, peeled and grated2 large garlic cloves, minced1 can of full fat coconut milk. Do not shake the can. 2 cups of apple cider2 1/2 tablespoons of mild curry powder (or to your taste) 4 vegetable bouillon cubes (optional) Oil, butter or ghee for cookingSalt to taste. I use sea salt
Ingredients For The Toasted Coconut Pumpkin Seed Topping
2 cups of pumpkin seeds1/2 cup of flaked or shredded coconut 6 tablespoons of honey or vegan substitute Oil, melted butter or melted ghee for cookingSalt to taste. I use sea salt.
Preheat the oven to 325 and line a baking tray with foil. Toss the coconut and seeds with salt, honey and oil. Spread out in a single layer. Bake for about 10-15 minutes or until the coconut is golden brown. Sprinkle with a little more salt. Scrape into a bowl and reserve. (It will be soft when taken out of the oven but hardens as it cools.)
Saute the onion in a soup pot with some oil, butter or ghee until it's soft. Stir in the curry powder and toast it for about 30 seconds to release its flavor. Add the apple cider, 4 cups of water, the bouillon cubes, squash, sweet potatoes, apples, ginger and garlic. Salt to taste. Bring to a boil. Cover and simmer until the squash and potatoes are soft. Blend some of the soup in a blender or an immersion blender to thicken it. Keep some of the potatoes, squash and apples in tact. Stir the coconut milk to taste (do not to shake the can so that the coconut cream remains at the top.) Use 1/3 to 1/2 cup of the coconut cream in the soup and heat through. Serve with the toasted coconut and pumpkin seed topping.