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 quarter-inch pieces
- 1 clove garlic, chopped
- 2 teaspoons curry powder
- 6 cups water
- 1 tablespoon grated fresh ginger
- ¾ teaspoon kosher salt
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, four to five minutes.
- Add carrots, garlic and curry, and cook and stir for one minute.
- Add six 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.
Nutrition Information
Makes four servings
Each serving has:
- Calories: 155
- Total fat: 6g
- Saturated fat: 1.5g
- Protein: 19g
- Carbohydrate: 4g
- Dietary fiber: 1g
- Sugar: 0g
- Added sugar: 0g
- Cholesterol: 47mg
- Sodium: 186mg
This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.