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Vegetarian Curry Butternut Squash and Sweet Potato Soup


Happy October, Soupers !

Did you know that October is also Vegetarian Month, too?  It is and with this fall weather in full effect, nothing sounds better today than a nice warm bowl of soup, right? That the soup is vegetarian, is icing on the top! And, according to my new adult man (he’s our new soup police now that the teen girl is away temporarily), we may have made our best soup yet!  You’ll find all the goodness in the Vegetarian Curry Butternut Squash and Sweet Potato Soup!

It’s rich and creamy and brings together a perfect balance of heat and sweetness. Did we mention the coconut milk?  This is such a good soup for a day like this and you can find the recipe below, or in the bio link to our site!  So, what ‘cha enjoying today?  Let us know in the comments!


Measurement Conversion Chart

1 medium sweet potato, peeled and chopped and roasted

1/2 butternut squash, roasted

3 cup(s) vegetable stock

1 can, coconut milk

1 green onion chopped

1 small leek chopped

1 shallot (raw), chopped

1 garlic clove, minced

1 sprig thyme

1/8 teaspoon turmeric

1/8 teaspoon spicy paprika

1/8 teaspoon garam masala

1/8 teaspoon ground chili paste

1 tablespoon balsamic vinegar

1/4 teaspoon curry powder

1 tablespoon pumpkin oil

1 tablespoon coconut butter

1 squeeze lime

1 squeeze honey

Pinch salt and pepper to taste

Microgreens for garnish

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 20min
  • Meal Time Lunch
  • Serves 4


Roasted Sweet Potatoes and Butternut Squash:
1. Preheat oven to 400 degrees Fahrenheit. Place carrots and tomatoes on foil-lined baking sheet. Drizzle pumpkin oil, balsamic vinegar and honey on the sweet potatoes and butternut squash and tomatoes. Sprinkle with a pinch of salt.
2. Roast for 25-35 minutes, until the interior can be easily pierced with a fork. Scoop up contents and place in a separate dish.

Prepare Soup:
1. Heat 2 tablespoons coconut oil in large soup pot over medium-low heat. Add onions, shallots, garlic and sweat until translucent and soft.  Add in the butternut squash and sweet potato. Cook for 5 minutes and remove from heat.
2. Pour in 1-2 cups vegetable stock. Add just enough stock to cover the surface of the contents of the soup (you can always add more stock later to thin down, if necessary!)
3. Season with garam masala, turmeric, paprika, curry powder, a bay leaf and a sprig of thyme.
4. Bring soup to a low simmer and cook for 20-25 minutes. Remove the bay and thyme sprig.
5. Using an immersion blender or stand blender and coconut butter and milk, blend soup until smooth—you may need to do this in two batches depending on your size blender. Place soup back in pot and reheat to serve. Season and add a final splash of lime.

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