Servings: 6 bowls
Ingredients
- 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
Instructions
- 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.
Notes
You can use chicken stock here instead of vegetable, but it'll change the flavor a bit.
Inspired by:
