Brendan O'Connell
November 22, 2014

Roasted Butternut Squash and Sweet Potato Curry Soup

Roasted Butternut Squash and Sweet Potato Curry Soup

Recipe Created by Kathleen Dunbar

Servings: 6-8



  • 3 tablespoons grapeseed oil
  • 2 shallots peeled and cut in half
  • 6 cups (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 4 sweet potatoes, peeled and cut into 1-inch cubes
  • 8 cups vegetable broth
  • 1 teaspoons salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 granny smith apple peeled, seeded and cut in chunks
  • 3 tablespoons curry powder (recipe below)
  • Fresh cilantro leaves
  • Sliced almonds
  • Pomegranate seeds
  • 1 can coconut milk (not coconut cream)

Curry Powder

  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • ½ tablespoon dried chili flakes
  • 1 teaspoon cardamom seeds
  • ½ teaspoon fennel seeds
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger

Place all ingredients in a jar, place the lid on and shake well until combined. This curry blend will keep for 6 months. If you want to make curry the traditional way, buy all the spices in whole seed form, with the exception of the turmeric powder and do not roast this ingredient, it has a very low smoking temperature and you can smoke out your home. Roast all the hard seed spices and cinnamon stick (must be soft cinnamon like Indian or Sri Lankan) in a pan over medium heat for 3 to 4 minutes moving the spices consistently or they will burn. Cool spices for 30 minutes and then grind in a mortar and pestle or a designated coffee grinder just for spice use.

Instructions for soup

Preheat oven to 400 degrees

  1. Place your cut squash, sweet potatoes, shallots and apple in a bowl. Add grapeseed oil, curry powder salt and pepper and toss well to coat. Turn out onto a sheet pan and place in oven for 45 minutes or until golden brown in color.
  2. While the vegetables are roasting bring your vegetable stock to a simmer. Heat a small sauté pan and add your sliced almonds and toast for two minutes, stirring constantly so they do not burn. Once toasted, remove from heat and set aside, wash your cilantro leaves, pat dry and then pick off at least 10 leaves for your garnish. Keep on a damp towel.
  3. After vegetables are roasted carefully transfer the hot vegetables to a stockpot or Dutch oven. Carefully pour hot vegetable stock over vegetables and allow to sit for 15 minutes. With a stick blender puree the soup until smooth and silky. If you do not have a stick blender you can use a blender or food processor, just be very careful with the hot liquid and puree it in small batches. Add coconut milk, puree again and serve. To garnish soup sprinkle a bit of the toasted almonds then a few pomegranate seeds and a few cilantro leaves on top and enjoy.

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