Roasted Sweet Potato and Squash Coconut Curry Soup

Sweet Potato and Butternut Squash Coconut Curry Soup

Make this recipe using any winter squash! Serve with a nice thick slice of Red Hen Baking Co. Bread.

Intervale Food Hub Ingredients:

  • 1 large sweet potato

  • ½ large butternut squash

  • 1 small yellow onion

  • Optional toppings: Joe’s Kitchen Chermoula sauce. Butterworks Plain Yogurt,

Additional Ingredients:

  • 2+ cups of chicken broth or vegetable broth

  • 1 16 oz. can Coconut milk

  • 1 Tbsp Curry Powder

  • Salt and Pepper to taste.



  1. Preheat oven to 400°F.

  2. Peel and chop sweet potato and squash into cubes. Place on baking sheet with olive oil, salt, and pepper. Roast until pieces are soft.

  3. Saute onions in a pan with olive oil, salt, and pepper.

  4. Once the veggies are cooked thoroughly, move to a blender and add coconut milk, chicken broth, and curry powder. Blend until smooth. If you have to blend in batches, add your coconut milk, broth, and curry powder in batches as well. We recommend starting with less broth - you can always add more to get your desired thickness, but it’s hard to thicken soup after it’s all blended!

  5. You can return the soup to the pot to reheat and help the flavors blend. Once the soup is warm, it is ready to serve. Freeze extra servings to enjoy later!