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Thai Roasted Squash and Sweet Potato Soup

4.78 from 18 votes
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Course: Main
Cuisine: Thai fusion
Keyword: squash and sweet potato soup
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes
Servings: 6 -8
Author: Julia Frey of Vikalinka


  • 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


  • 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.