Soups & Stewscarlsbadcravings5.0
Butternut Squash Sweet Potato Soup
This Curried Butternut Squash Soup is MEGA creamy without any heavy cream, mega healthy and mega flavorful! It is infused with red curry, ginger, garlic coconut milk, and sriracha - the layers of flavor are SO comforting and positively ADDICTING! This will easily be the best butternut squash soup recipe you have ever tried!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- whisk
- oven
- pan
- pot
- dutch oven
- skillet
- blender
- food processor
📝 Preparation Steps
1
Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together "seed ingredients;" add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for ⏱️ 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
2
Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about ⏱️ 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for ⏱️ 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for ⏱️ 15-20 minutes or until vegetables are soft.
coconut oil (may substitute olive oil)3 tablespoonsteaspoon coconut oil1/2medium carrots (peeled and chopped)3salt1 teaspoonteaspoon salt1/2teaspoon pepper1/2
3
Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
4
Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
5
Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (⏱️ 2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
fish sauce2 tablespoonsdried basil1 tablespoonlime juice2 tablespoonsFreshly squeezed lime juicesalt1 teaspoonteaspoon salt1/2
6
To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
lime juice2 tablespoonsFreshly squeezed lime juice
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