Roasted Squash and Sweet Potato Soup

4.91 from 20 votes

This roasted butternut squash and sweet potato soup blended with warming spices and creamy coconut milk is the recipe for chilly days!

Prep Time10

Cook Time1 20

Total Time1 50

Course: Main

Cuisine: Thai fusion

Keyword: squash and sweet potato soup

Servings: -8

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.)