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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the soup into a second pot, add the wine, tamari and lemon juice, stir and simmer an additional 5 minutes.
- 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.