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Sweet Potato and Butternut Squash Soup

Bring something special to the table with this well-loved recipe.

Servings: 6 -8
Course: Appetizer , Soup , Lunch
Cuisine: Vegan , gluten-free

Ingredients

  • 1/2 large or 1 medium sweet onion diced
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp red curry paste or use your own spices you like
  • 6 cups 1.5 L vegetable broth (no sodium)
  • 2 medium sweet potatoes peeled and chopped into 1/2" cubes
  • 1 medium sized butternut squash peeled, de-seeded, and chopped into 1/2" cubes
  • 1/2 tsp kosher salt to taste
  • Black pepper and pepitas to garnish

Instructions

    Cup of Yum
  1. In a large pot over medium heat, cook onions in olive oil and sesame oil until translucent (about 5 minutes).
  2. Add in curry paste or spices and stir to coat. Deglaze with a good splash of broth, and then stir in the rest of the broth. Raise heat and bring to a boil.
  3. Add sweet potatoes and bring to a boil. Let cook for about 5 minutes, then add in butternut squash. Bring to boil again, then lower to simmer for about 30 minutes.
  4. Use an immersion stick blender or a high speed blender to puree the soup. Add kosher salt to taste, and serve!