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Curried Butternut Squash Soup

From Vicki Delany: This is totally my own recipe, so feel free to mix ingredients as you like. This soup freezes well, so I make lots of it to enjoy over the cold winter months. I particularly enjoy soups that have no milk or cream – just the vegetables and a touch of spices.

Ingredients
  • 1 butternut squash, peeled, seeded and chopped into about 1 inch pieces
  • 3 large sweet potatoes, peeled and chopped into about 1 inch pieces
  • 2 large potatoes, peeled and chopped into about 1 inch pieces
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 3 cups chicken or vegetable stock
Instructions
  1. Combine curry powder, chilli powder and red pepper flakes in a small bowl.

  2. Add all chopped vegetables to a roasting pan. Drizzle with olive oil and sprinkle with mixed spices. Toss until coated.

  3. Roast about 45 minutes in 350 degree (F) oven, or until the potatoes and squash are soft.

  4. Dump the cooked vegetables into a soup pot. Add stock. Bring to boil and then simmer about 20 minutes.
  5. Using an immersion blender or blender, puree until smooth. If the soup seems too thick, just add more stock and simmer to combine.

  6. Season with salt and pepper as desired.

Cinnamon & Sugar's Note:

  1. I garnished the soup with some sour cream and extra red pepper flakes.