Description
A velvety, warming soup that blends the natural sweetness of butternut squash and sweet potatoes with a hint of spice. Perfect for cozy nights or meal prepping for the week ahead.
Ingredients
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2 tbsp olive oil
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1 medium yellow onion, diced
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2 tbsp red curry paste
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2 cups sweet potato, peeled and cubed
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1 medium apple, peeled, cored, and cubed
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4 cups butternut squash, peeled and cubed
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1/2 tsp ground ginger
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1/2 tsp salt (adjust to taste)
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1/4 tsp cayenne pepper
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3 cups low-sodium vegetable broth
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1/2 cup light coconut milk
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Optional toppings: fresh cilantro and pumpkin or sunflower seeds
Instructions
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In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
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Stir in red curry paste and ground ginger, cooking for another minute until fragrant.
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Add cubed sweet potatoes, apple, and butternut squash to the pot. Stir to combine.
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Pour in vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 20–25 minutes, or until the vegetables are tender.
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Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
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Stir in light coconut milk and cayenne pepper. Adjust seasoning with salt to taste.
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Serve hot, garnished with fresh cilantro and a sprinkle of pumpkin or sunflower seeds if desired.
Notes
For a spicier kick, increase the cayenne pepper or add a chopped chili during cooking.
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
For a creamier texture, substitute the light coconut milk with full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Indian-inspired)