This soup will forever be my favourite! It’s a perfect recipe for fall because its filled with tasty seasonal vegetables. Making this soup is a bit labour intensive as it involves a lot of peeling and chopping, but it’s so delicious, it’s worth it!
- 2 tbsp olive oil
- 2 diced white onions
- 1 tbsp curry powder (add extra is you like spice!)
- 1 tsp garam masala
- 2 cloves of garlic, finely chopped
- ½ tsp salt
- 4 cups chicken stock
- 4 cups peeled, diced butternut squash
- 1 cup peeled, diced sweet potato
- Peel and cut squash and sweet potato into 1-inch thick cubes.
- Finely chop garlic and onions.
- Heat a large pot over medium heat. Add olive oil and sauté the diced onions, stirring frequently, until transparent (~ 2 minutes).
- Add curry powder, garam masala, garlic, and salt to pot, and stir.
- Add chicken stock, cubed squash and sweet potato.
- Cover mixture and bring to a low boil, over medium heat. Reduce heat to low, cover, and allow to simmer for 15 minutes (or until squash and sweet potato are tender), stirring occasionally.
- Purée this mixture in a blender until creamy and smooth.
- Return mixture to pot, and simmer on low heat for an additional 5 minutes.
- Garnish with a drizzle of greek yogurt (mainly to make it look pretty) – if you find the soup too spicy, this will help lessen the spice!
This soup is tastiest when fresh, but can be stored in the fridge for up to 4-5 days, or in the freezer for as long as a month.
Happy FRIDAY!!! Have a great weekend!