Curry Sweet Potato and Squash Soup

Curry soup has the flavors that remind me of fall and winter. Cooler temperatures and warmer clothes. But I was craving it even in the southern humid heat. So I made it and sat under a blanket in the comfort of our lovely air conditioner. It was delicious. I love the flavor combination of coconut milk, sweet potato, and curry.

Curry Sweet Potato Squash Soup

  • 2 sweet potatoes, cooked, peeled, and cubed
  • 2 cups butternut squash, cooked and cubed (used frozen cubed squash and heated it in the microwave)
  • 1 15 oz can of coconut milk
  • 1 tsp curry powder
  • 1 tsp maple syrup (or to taste)
  • 1/4 tsp apple cider vinegar
  • sprinkle of onion powder, red pepper flakes, sesame seeds
  • salt and pepper to taste

Blend until smooth. Season to taste. The vinegar adds another level of flavor and the maple syrup adds a bit of sweetness. You can substitute carrots for sweet potatoes or butternut squash. Sometimes I add a small amount of cooked onions to blend. Turmeric is another spice that can be added for flavor and health benefits.

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