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Butternut Squash & Sweet Potato Soup


Mahhkk's 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.
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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 bowls


  • 1 medium butternut squash
  • 2 sweet potatoes
  • 3 Tbsp olive oil divided
  • salt
  • pepper
  • 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.

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