Vikalinka

She laughs without fear of the future. And she cooks.

Butternut Squash and Sweet Potato Soup

This roasted butternut squash and sweet potato soup is the recipe that is a must try on chilly days! 
Thai red curry flavoured roasted squash and sweet potato soup made incredibly creamy with coconut cream.

I ate a lot of soups growing up in a Russian household. In fact lunch time meant soup and I didn’t like it, not one bit. I especially couldn’t stand vegetable soups, they were my mortal nemesis.

I remember picking out meat and slurping up the broth and then hearing my mom say, “What’s that garden you left in your bowl?” Sigh, growing up is hard. Luckily I didn’t stick to my 10-year old tastebuds.

I also learned to make more interesting soups. I am super excited that roasted butternut squash and sweet potato soup is waiting for me in the fridge right now because nothing makes me feel cozier when the rain is at it again. And I am not feeling so hot.

Today calls for some cozy squash soup and Netflix!

Thai red curry flavoured roasted squash and sweet potato soup made incredibly creamy with coconut cream.

I realised I was getting a nasty cold by the time the week was just picking up speed. Unfortunately teachers don’t always have the luxury to take a few days off. There is a class that needs to be taught sick or not.

So I finished the week in a true stoic fashion and crashed as soon as I got home on Friday. I was in dire need of some healing food and hot and creamy soup was definitely at the top of the list.

My mom immediately suggested chicken noodle soup. After all, it’s a classic we all grew up on but I already had a pot of spicy Thai flavoured squash and sweet potato soup stashed away.

I simply couldn’t wait to have a bowl of spicy butternut squash and sweet potato soup, that warms the inside and clears sinuses. Swirl in some sriracha into it if you fancy more than ‘a bit’ spice.

Thai red curry flavoured roasted squash and sweet potato soup made incredibly creamy with coconut cream.

How do you make Butternut Squash and Sweet Potato Soup

I can’t even begin to describe how rich and luscious this soup is while it uses only healthy vegetables and 250 ml of coconut milk.

I simply adore butternut squash and to make the flavour of this nutritious vegetable even more delicious and pronounced I roasted it prior to putting it in the soup.

The creaminess is easily achieved by putting a hand blender to work, that whizzed through my pile of vegetables in just 1 minute and turned them into yummy and velvety soup.

Both butternut squash and sweet potato are wonderful at being used in blended soups and sauces due to their mild flavour and sweet taste.

Butternut Squash and Sweet Potato Soup

For more soup recipes, check out my favourites:

What is your favourite soup?

Thai Roasted Squash and Sweet Potato Soup

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Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Course: Main
Cuisine: Thai fusion
Keyword: squash and sweet potato soup
Servings: 6 -8
Author: Julia Frey of Vikalinka

Ingredients

  • 2 lbs squash any kind
  • 2 tbsp olive oil
  • 2 lbs sweet potatoes
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 2 tbsp spicy Thai red curry paste
  • 250 ml/1 cup coconut cream
  • 1.5 litre/ 6 cups chicken or vegetable stock
  • salt to taste

For the garnish (optional)

  • pumpkin seeds
  • herb and flower seasoning

Garnish option 2

  • sriracha sauce
  • cilantro minced

Instructions

  • Preheat the oven to 450F/220C.
  • Cut the squash in half and scoop out the seeds, place on a roasting tray cut side down and roast until fork tender for 45 minutes.
  • While the squash is roasting, heat olive oil in a soup pot, add chopped onion and cook over low heat until softened but not coloured for 10 minutes.
  • Peel and quarter sweet potatoes and set aside.
  • Add minced garlic to the soup pot and cook while stirring for 1 minute.
  • Then add sweet potatoes, Thai red curry paste and coconut cream, stir to coat the sweet potatoes.
  • Add the stock and salt, turn the heat up and bring it to a boil, then turn it down and let simmer for 30 minutes.
  • When the squash is tender, take it out of the oven and let it cool for about 5 minutes or until it's safe to handle. Use a kitchen towel to prevent your hands from burning.
  • Scoop out the tender squash flesh out of the skin and add directly to the soup pot.
  • Cook the soup for 15 minutes longer.
  • Taste the broth and add more salt if needed. Make sure the soup is sufficiently seasoned. Sweet flavour of squash and sweet potatoes need salt to balance out the flavours.
  • Blend the soup with a hand blender for silky smooth texture.
Tried this recipe?Mention @vikalinka or tag #vikalinka!

 

 

Reader Interactions

Comments

  6. Julie mcdonald says

    December 5, 2015 at 9:44 am

    My mum used to boil a ham hock then add grated carrots, swede, leeks and lentils then add home made dumplings, my favorite soup

    Reply

  15. Anne Plumb says

    November 30, 2015 at 7:09 am

    I love soup and regularly make one or two a week. I love to experiment with different ingredients and spices. A Masha sounds ideal and truly smashing!

    Reply

  22. Lucy Parissi says

    November 22, 2015 at 11:58 am

    I used to not love soups as a child but I adore them now. Sadly nobody else in my family does – which is very frustrating! I can sort of get away with chowders and other chunky soups but my husband does not consider vegetable soups ‘food’. Sigh.
    Butternut squash is such an amazing veg to make soup with – love the spicy sriracha swirled on top.

    Reply

  47. Jesse says

    November 16, 2015 at 12:27 pm

    Yum, this looks really delicious, thank you for sharing! Can I also say that your vintage dinnerware is gorgeous? I need to plan a little visit to Battersea Carboot sale and pick some pretty plates.

    Reply

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