Guys, this butternut squash and sweet potato soup is SO good! You gotta make it. It takes a little bit of effort but it’s totally worth it. It’s so creamy, while being cream-less, and so flavourful. And as most soups, taste even better the next day. It makes scrumptious leftovers that can be enjoyed with some fresh sourdough bread, seed crackers or anything you like. The soup is vegan and gluten-free.
Choosing and Storing Squash
Choose a local squash that has no bruises, big cuts or bruises, and that has a beautiful even colour. Avoid squash with brown spots or patches. You also want to make sure the squash is heavy for its size.
The squash, whole, will keep on your kitchen counter or in a dark cool place for several weeks. You only refrigerate it if its diced or cut in small pieces.
Butternut Squash and Sweet Potatoes Nutrition
Butternut squash and sweet potatoes are very nutritious. The flesh is full of vitamins A and has a naturally sweet flavor when roasted. They are full of fibre and antioxidants, and are both very filling.
What’s In The Soup?
Besides butternut squash and sweet potatoes, there is onions, garlic and ginger, curry powder, vegetable broth, coconut milk and lemon juice.
How to Peel and Dice the Squash?
Sure, you can buy diced squash but you can save money by cutting yourself and get freshly diced squash that is also more nutritious. I personally prefer to cut myself. Once you get use to it, it doesn’t take very long, plan less than 5 minutes.
You will need:
- A sharp Chef’s knife
- Peeler (optional)
- Wooden cutting board
Slice off the stem and bottom ends of the squash, so that both ends are flat, and cut the squash in half. Turn each half on the cutting board and use a sharp Chef’s knife or peeler to peel all the sides. Make sure to not see any green lines on the squash – it’s bitter.
Cut the bottom part in half again and scoop out the seeds. The seeds are edible and very nutritious so you may roast them if you like, or compost them.
Now, dice the squash in about 1-inch pieces.
If you are in a hurry and have no time to peel and dice the squash, then cut the squash lengthwise and put the squash, cut side down, on a baking sheet. Roast for about 40 minutes at 400F. Then, scoop out the flesh.
Other Yummy Soup Recipes Made with Squash & Sweet Potato on the Blog
- Blue Hubbard Squash Soup (must make if you have a blue Hubbard squash!!!)
- Butternut Squash, Leek and Apple Soup
- Creamy Pumpkin Soup
- Pumpkin Chestnut Soup with Apples
I hope you enjoy the recipe. Let me know in the comments below if you made it or if you have any questions!!!:)
Roasted Butternut Squash and Sweet Potato Soup
This roasted squash and sweet potato soup is creamy and super flavourful, thanks to the curry and coconut milk. It's easy to make and makes excellent leftovers. It's vegan and gluten-free.
- 1 small/medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1” ginger, peeled and minced
- 1 tablespoon curry powder
- 1 teaspoon unrefined salt
- Pinch red pepper flakes
- 3 cups vegetable broth or water
- 1 can full fat coconut milk
- ½ lemon, juice
Preheat oven to 400F.
Place cut sweet potatoes and squash on a large baking sheet, toss with 1 tablespoon of olive oil and roast for 30 minutes.
In a large pot, drizzle with 1 tablespoon of olive oil over medium heat. Add onions and cook until fragrant, about 2-3 minutes. Add garlic, ginger, curry, salt and red pepper flakes, and cook for another 2-3 minutes.
Add roasted vegetables and cover with broth or water.
Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes.
Turn off heat, add in coconut milk and lemon juice.
Blend the soup until silky smooth with an immersion blender or by working in batches with a regular blender.
Divide soup between bowls, serve.