Curried Roasted Winter Squash and Sweet Potato Soup
Serves approximately 6 half cup servings
2 cup Butternut, delicata or other winter
squash; peeled and small dice
1 cup Sweet potato, peeled and small dice
8 tbsp Olive
oil
1 tbsp Unsalted
butter
1 Small
onion, small dice
1 tsp Curry
powder
2 cups or as needed Low
sodium chicken or vegetable broth
To taste Salt
and pepper
Preheat an oven to 450° F.
Microwave the squash for 8 to
10 minutes to soften; then cut squash in half, remove seeds, peel and cut into
small dice. Season squash with salt, pepper and 3 tbsp olive oil. Place onto a
parchment lined cookie sheet and roast for 20 minutes or until tender and
golden brown.
Season potatoes with salt,
pepper and 3 tbsp olive oil. Place onto a parchment lined cookie sheet and
roast for 20 minutes or until tender and golden brown.
In a saucepan heat 2
tablespoons oil over medium high heat till it is hot (or moves like water in
the pan).
Add onions to the pot and
cook till translucent.
Add curry powder and cook
till fragrant.
Add roasted squash, potatoes,
and chicken broth. Cover and let simmer for 10 minutes.
In a food processor (or in a
blender) place soup and puree until smooth, add enough broth or water to allow
the food processor to puree ingredients. If you prefer your soup thin add more
broth accordingly.
Return soup to the stove and
simmer for 5 to 6 minutes.
Season with salt and pepper,
ladle into a bowl and serve.
