Curried Sweet Potato & Butternut Squash Soup

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


  1. Peel and cut squash and sweet potato into 1-inch thick cubes.
  2. Finely chop garlic and onions.
  3. Heat a large pot over medium heat. Add olive oil and sauté the diced onions, stirring frequently, until transparent (~ 2 minutes).
  4. Add curry powder, garam masala, garlic, and salt to pot, and stir.
  5. Add chicken stock, cubed squash and sweet potato.
  6. 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.
  7. Purée this mixture in a blender until creamy and smooth.
  8. Return mixture to pot, and simmer on low heat for an additional 5 minutes.
  9. 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!

Anna x

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