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Sweet Potato and Butternut Squash Coconut Curry Soup

Sweet Potato and Butternut Squash Coconut Curry Soup

Intervale Food Hub Ingredients:

  • 1 large sweet potato
  • ½ large butternut squash
  • 1 small yellow onion
  • Joe’s Kitchen Chermoula sauce

Additional Ingredients:

  • 1 16oz. can Coconut milk
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste.
 

Directions:

  1. Preheat oven to 400°F.
  2. Peel and chop sweet potato and squash into cubes.
  3. Place on baking sheet with olive oil, salt, and pepper. Roast until pieces are soft.
  4. About 30 minutes, flipping halfway.
  5. Saute onions in a pan with olive oil, salt, and pepper. 
  6. Once the veggies are cooked thoroughly, move to a blended and add coconut milk. Blend until smooth. If you have to blend in batches, add coconut milk in parts as well.
  7. Transfer to pot and add curry powder, and more salt and pepper to taste.
  8. If the soup seems thick, you may add water or vegetable stock until your desired consistency.
  9. Once the soup is warm, it is ready to serve. Top with a swirl of Joe’s Kitchen Chermoula sauce!