Butternut Squash & Sweet Potato Soup
Butternut Squash and Sweet Potato Soup
Roasted butternut squash and sweet potato combine with tomato paste, curry, and a hint of red wine to make a deep, flavorful soup that'll warm up any winter day. The curry doesn't overpower but adds just a hint of spiciness in the background.
- 1 medium butternut squash
- 2 sweet potatoes
- 3 Tbsp olive oil divided
- 1/2 medium onion diced
- 2 cloves garlic minced
- 3 tsp curry powder divided
- 2 Tbsp tomato paste
- splash red wine
- 6 cups vegetable stock
- 2 Tbsp heavy cream
Pre-heat oven to 425 degrees.
Peel and core butternut squash, and peel sweet potatoes. Cut into roughly 1/2 inch cubes.
Add squash and potatoes to a large baking dish, and mix with 2 Tbsp olive oil, salt, and pepper. Cook for about 40 minutes, until squash and potatoes start to slightly brown on the edges.
When the squash has about 15 minutes left in the oven, heat the remaining 1 Tbsp olive oil in a large pot and add onion. Sprinkle a little bit of salt. After 3-4 minutes, add garlic and 2 tsp curry powder.
Cook for about 3 minutes to toast the curry powder just a bit. Then add tomato paste and splash of wine (if desired).
Cook for another 3-4 minutes, stirring frequently. Then add squash, potatoes, and remaining 1 tsp curry powder. Stir to combine, and slowly add the vegetable stock.
Let simmer for 15 minutes, stir in heavy cream, and remove from heat.
If you have an immersion blender, you can blend the soup right in the pot. Otherwise, do it in small batches in a regular blender or food processor. If you prefer a chunkier soup, only blend half of it
Serve garnished with freshly cracked pepper and sour cream, toasted pumpkin seeds, a dash of extra cream or olive oil, or however else you prefer.
You can use chicken stock here instead of vegetable, but it'll change the flavor a bit.