Description
A creamy and flavorful soup made with butternut squash, sweet potatoes, and a hint of curry.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 tbsp red curry paste
- 2 cups sweet potato (peeled and cubed)
- 1 medium apple (peeled, cored, and cubed)
- 4 cups butternut squash (peeled and cubed)
- 1/2 tsp ground ginger
- 1/2 tsp salt (or more/less to taste)
- 1/4 tsp cayenne pepper
- 3 cups low-sodium vegetable broth
- 1/2 cup light coconut milk
- Optional toppings: fresh cilantro and pumpkin or sunflower seeds
Instructions
- Heat olive oil in a large pot over medium heat. Add onion to pot and cook until translucent (approx. 4 minutes). Stir in red curry paste.
- Add the butternut squash, sweet potato, apple, vegetable broth, and spices and gently stir to combine.
- Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce heat and simmer for another 20 minutes or until veggies can easily be pierced with a fork. Turn off heat.
- Transfer pot contents to a high-speed blender (OR use an immersion blender on the stove), begin to puree the soup, blending until smooth and creamy. Depending on the strength of your blender, it may take 4-5 minutes to get your soup creamy and smooth.
- Add coconut milk and blend again. If using a high-speed blender, transfer soup back to pot, taste, and adjust spices as necessary.
- Serve soup with optional toppings and enjoy! Store leftovers in the fridge or freezer. See notes for storage directions.
Notes
- To store leftovers, keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg