curried sweet potato soup

Curried Sweet Potato and Acorn Squash Soup

Delicious curried sweet potato and acorn squash soup has complex flavors that delight. This recipe will win you friends!

I used acorn squash, but you can use any winter squash.

Serves 8

curried sweet potato soup


  • ¼ cup coconut oil
  • 3 cups yellow onions, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons fresh garlic, minced
  • 1½ teaspoons salt
  • 1½ teaspoons pepper
  • 2 tablespoons curry powder
  • ¾ teaspoon cinnamon
  • 8 cups sweet potatoes, cubed in large chunks
  • 2 acorn squash, but you can use any winter squash
  • 1 bay leaf
  • ½ teaspoon thyme
  • 4 cups vegetable stock, 32 fluid ounces
  • 4 cups coconut milk
  • 1¼ cups nonfat greek yogurt, optional
  • 2 tablespoons white wine
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon lemon juice
  • minced parsley


  1. Cut acorn squash in half, and place face down on a lightly oiled cookie sheet. Bake at 350° for about 30-40 minutes, until squash is soft when checked with a fork. Set aside to cool._mg_9355_web
  2. In a large soup pot, turn heat to medium-high. Add the coconut oil. When melted, add the chopped onions. Stir and cook about 2 minutes.
  3. Add the minced ginger and garlic, stir. Add the curry powder, cinnamon, salt and pepper and stir, being careful not to let it stick or burn. If needed, add a little more coconut oil. Cook until the onions become translucent, about 3 or 4 minutes, stirring.
  4. Add the vegetable stock, cubed sweet potatoes, thyme and bay leaf. Bring to a boil, reduce heat and cover pan. Cook about 15 minutes, until the potatoes are soft when poked with a fork.
    sweet potatoes  cubed sweet potatoes
  5. While the potatoes are cooking, remove seeds from squash with a spoon. Cut or pull the skin off the acorn squash. Cut the squash into large chunks.
  6. Remove bay leaf from the potatoes. In a blender in batches, add the cooked potatoes and the stock, along with the pieces of squash, the coconut milk and optional 1 cup of the greek yogurt. Save the rest of the yogurt for garnish. Blend thoroughly. Adjust the thickness with the coconut milk and if needed add a little water, but not much. Keep soup fairly thick.
  7. Add the soup into a second pot, add the wine, tamari and lemon juice, stir and simmer an additional 5 minutes.
  8. Top each bowl of  soup with a dollop of yogurt and minced fresh parsley.


Serve with a fresh salad and/or some bread or rolls.


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