Recipe: Curried Squash and Sweet Potato Soup

This nourishing soup balances the sweetness of roasted squash and sweet potato with savory onion, garlic, ginger and curry powder. You get a zing of flavor in every satisfying spoonful, plus plenty of plant nutrients. Bake, chop, stir and blend — and this delicious soup is ready to serve.

Ingredients

2 pounds butternut squash
12 ounces sweet potato
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, cut into ¼-inch pieces
1 clove garlic, chopped
2 teaspoons curry powder
6 cups water
1 tablespoon grated fresh ginger
¾ teaspoon kosher salt

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Directions

Heat oven to 400°F.
Cut squash in half lengthwise, and scoop out the seeds. Place cut side down on a rimmed sheet pan. Pierce sweet potato several times with a fork.
Roast until squash and sweet potato are tender, 40 to 45 minutes.
Meanwhile, in a large pot, heat oil over medium-high heat.
Add onion and cook, stirring often until softened, 4 to 5 minutes.
Add carrots, garlic, and curry and cook, stirring, for 1 minute.
Add 6 cups water, ginger and salt.
Scoop out butternut squash and sweet potato, and add to the pot.
Let soup come to a boil, reduce heat to medium, and simmer until the carrots are tender, about 20 minutes.
Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.