Butternut Squash Sweet Potato Soup
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Carlsbad Cravings · by Jen★ 5.0 (3)

Butternut Squash Sweet Potato Soup

NUTRITION · PER SERVING55M COOK
CAL 19%·PRO 25%
CARBS 35G37% OF CAL
6G FIBER0G ADDED0G INTRINSIC15G OTHER13G TOTAL SUGAR
FAT 23G55% OF CAL
10G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy curried butternut squash and sweet potato soup infused with coconut milk, ginger, and sriracha. Aromatic and comforting with layers of warm flavor.

mainthaisoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons coconut oil ((may substitute olive oil))
  • 1 sweet onion, diced
  • 2-4 tablespoons red curry paste (see note)
  • 1/4 teaspoon red pepper flakes ((optional))
  • 1 tablespoon freshly grated ginger
  • 8 garlic cloves, minced
  • 3 cups uncooked butternut squash (peeled, cut into 1”cubes, seeds separated)
  • 1 large sweet potato (peeled, cut into 1”cubes)
  • 3 medium carrots (peeled and chopped)
  • 4 cups low sodium chicken or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14 oz. can quality coconut milk ((I like Chakoah))
  • 2 tablespoons fish sauce
  • 1 tablespoon dried basil
  • 2 tablespoons lime juice
  • Sriracha/Asian hot chili sauce to taste ((optional))
  • Reserved butternut squash seeds
  • 1 tablespoon honey
  • 1/2 teaspoon coconut oil
  • 1/2 teaspoon Sriracha/ Asian hot chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Freshly squeezed lime juice
  • 1 cup roasted peanuts, chopped ( (a must! unless you're allergic))
  • 1/2 cup cilantro, roughly chopped ((optional))
PREP
20M
SODIUM
1771MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.