Vegan Curried Butternut Squash and Sweet Potato Soup

This vegan curried butternut squash sweet potato soup is so flavorful thanks to roasting the butternut squash. And the sweet potato and coconut milk make it smooth and creamy.

Course Soup

Cuisine American

Keyword butternut squash sweet potato soup

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 237.3kcal

Author Susan Pridmore

Equipment

Chef's knife
potato peeler
Air Fryer (optional, for roasting the squash)
Dutch oven or other heavy-bottomed pot or other large pot for making soup
high speed blender or food processor

Ingredients

4 cups ¾" cubed butternut squash or 2 pound whole butternut squash peeled and cubed
2 tablespoons extra-virgin olive oil, divided
1 ¼ teaspoons kosher salt, divided (or half the amount of sea salt, divided)
⅛ teaspoon ground black pepper
1 large yellow onion, peeled and diced about 2 cups
1 medium sweet potato, peeled and cut into ½" cubes, about 2 cups
1 teaspoon ground cinnamon
½ teaspoon curry powder
½ teaspoon ground ginger
1 tablespoon Better Than Bouillon Roasted Vegetable Paste or 3½ cups vegetable broth or vegetable stock
½ cup coconut milk
2 teaspoons soy sauce or Tamari sauce
apple chutney, for serving (optional topping)

Instructions

Preheat the air fryer to 400˚F if using this cooking method to roast the butternut squash.
If you don't have an air fryer, preheat your oven to 400˚F, and line a baking sheet with parchment paper.
If you're using pre-cubed butternut squash, slice into smaller diced pieces if the cubes are large. Toss with 1 tablespoon olive oil.
If working with a whole butternut squash prep it according to the instructions in the post.
Arrange in the air fryer basket (or on the prepared baking sheet for roasting in the oven), and spread the diced pieces out as much as possible. Lightly dust with salt and pepper.
Air fry for 10-12 minutes (or for 20 minutes in the oven) until the squash is tender and the edges are lightly caramelized.
Warm the remaining tablespoon of olive oil in a heavy bottomed pot, such as a Le Creuset Dutch oven, over medium heat. Add the diced onion, and sauté until translucent, about 5 minutes.
Add the sweet potato cubes, cinnamon, curry powder, ginger, and remaining salt. Sauté another 3 - 4 minutes until the mixture is fragrant.
Add 3 cups of water and Better Than Bouillon (or the broth) and simmer for 10 minutes or until the sweet potato cubes are tender.
Add the roasted squash from the air fryer or oven when it's done.
Purée for a few minutes in a high speed blender until completely smooth. Add the coconut milk and pulse a few times. Pour back into the pot over medium-low heat.
Correct for any seasoning for your own personal preferences. For a touch of umami, add a splash of soy sauce or tamari sauce.
Serve with a dish of apple chutney for garnishing.

Nutrition