Roasted Squash and Sweet Potato Soup
This roasted butternut squash and sweet potato soup blended with warming spices and creamy coconut milk is the recipe for chilly days!
Ingredients
- 2 lbs squash any kind
- 2 tbsp vegetable oil
- 1 lbs sweet potatoes
- 1 onion chopped
- 2 cloves garlic minced
- 1-2 tbsp spicy Thai red curry paste
- 250ml/1 cup coconut milk
- 1.5 litre/ 6 cups vegetable stock
- salt to taste
Instructions
- Preheat the oven to 200C/400F
- 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. Peel and cut sweet potatoes into chunks and set aside.
- 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 5-7 minutes. Add minced garlic to the soup pot and cook while stirring for about 30 seconds.
- 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 20 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 10 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 in a blender for silky smooth texture. Add a little swirls of coconut milk to each bowl before serving. (I also garnished mine with Thai basil leaves.)
Nutrition
Calories: 266kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 12gSodium: 55mgPotassium: 905mgFiber: 6gSugar: 7gVitamin A: 27191IUVitamin C: 36mgCalcium: 112mgIron: 3mg
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