This velvety smooth vegetable soup could honestly be the definition of comfort food. Great balance of flavors, sweet, spice, crunch, smooth. It has a little bit of everything and perfect for when those cooler weather months. Bonus is this recipe is silly easy to make and will be a crowd pleaser for certain! 

Butternut squash soup

Roasting your vegetables

For this recipe I am using a mixture of harvest vegetables like butternut squash, sweet potato, and carrots. Feel free to experiment here and use what you have on hand. I love the flavor of roasted butternut squash as it has a depth and sweetness that is just so delicious. I had just picked some fresh carrots from my garden which are a thing of beauty. The carrots add a great texture and a sweetness that I really enjoy. I also added some sweet potato to help bulk things up, as well as a couple roasted onions for depth of flavour. 

Curry Vegetable soup

Blending your soup

You have a few options for making your soup velvety smooth. If you have a blender, you can easily pour the softened veg and broth into the blender and blend to the consistency you are searching for. If you have a handheld immersion blender, even better as you wont need to dirty the blender. If you have no blender of any sorts, gran yourself a potato masher and go to work! Might not end up velvety smooth, but it will still taste delicious!

Roasting vegetables

Let’s breakdown the ingredients!

Butternut Squash – A great vegetable that just loves to be roasted! No need to take the skin off!

Yellow onions- I like to cut the onions in half and roast until they are a lovely dark brown. Loaded with flavours!

Sweet Potato- The caramelized roasted sweet potatoes add lovely colour and flavour to the soup. 

Carrots- Sweet in flavour and another amazing vegetable to roast

Coconut milk- 1 can of full fat coconut milk gives this soup a lovely flavour and balances perfectly with the curry powder.

Stock- Homemade is best, but chicken or vegetable stock are perfect for this dish.

Spices- Curry powder, cinnamon, cumin bring the flavour notes here!

Maple Syrup- Just a hint of sweetness to bring everything together.

Toppings- Toasted croutons, flaked coconut, and fresh cilantro. 

butternut squash, sweet potato, carrot soup

Curried Butternut Squash, Carrot, Sweet potato soup.

Print Recipe
Prep Time 15 minutes
Servings 8 people
Course dinner, lunch, Soup

Ingredients
  

  • 1 Butternut Squash, sliced lengthways. Seeds removed
  • 1 sweet potato, slice into medallions
  • 5 Carrots
  • 2 yellow onions, sliced in half
  • 1 can coconut milk
  • 4 cups Chicken or vegetable stock
  • 1 1/2 tbs curry powder
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 1/4 cup maple syrup
  • 3 tsp salt

Topping

  • 1/2 cup toasted sourdough croutons
  • 1/2 cup flaked coconut
  • 1/4 cup cilantro

Instructions
 

  • Pre heat oven to 450F.
  • Slice butternut squash, carrots, onions, and sweet potatoes. Drizzle on olive oil and a tsp of curry powder. Using your hands, mix together to make sure vegetables are coated in oat. Roast for about 1 hour or until the vegetables are nice and roasted.
  • Once vegetables are done roasting, scoop them into a large pot placed oven medium high heat. Pour in the coconut milk, and stock. Bring the mixture to a simmer.
  • Add in the curry powder, cinnamon, salt, and cumin. Stir and allow to simmer for 15 minutes.
  • Using an immersion blender or regular blender, blend the soup until smooth.
  • If topping with croutons, dice up sourdough bread and toast in a pan with olive oil.
  • Serve soup in a bowl and top with sourdough croutons, flaked coconut, and cilantro. Enjoy!
Print Recipe
Keyword harvest soup, soup, vegetable soup
(Visited 7,795 times, 15 visits today)