The best FALL recipe: Curried Butternut Squash And Sweet Potato Soup

This recipe SCREAMS Fall! AND it’s anti-oxidant rich with ingredients like pumpkin, coconut milk, ginger …

Jilly, from Sew French has done it again – put her creativity into a gorgeous bowl of delicious, heart-warming soup for those braving the chilly winds on the East Coast

soup 3

The Cooking Junket loves this recipe because:

it can be vegan or vegetarian – depending on how you make it

It has all the gorgeous fall flavours – pumpkin, apples, spices

It packs a punch and has a kick … to kick those winter blues away!


Curried Butternut Squash And Sweet Potato Soup Recipe

Makes 10 Cups


Some Notes And Tips:

The soup is vegan or vegetarian, depending on how you prepare it.

I use Rapunzel No Salt Vegan Vegetable Bouillon in this recipe. I love it for its clean taste and homemade flavor. But you can leave it out with good results. You’re also welcome to swap the water and bouillon for a simple veggie stock.
Bolst’s Mild Curry Powder is my favorite brand.  I learned about it from an Indian caterer and chef. She secretly told me she used it in her recipes. Adjust the amount according to your taste. I was after something mild and mellow with a hint of curry flavor in the background.

I use Thai Kitchen Coconut Milk. Do not shake the can so that the coconut cream remains at the top.

I use a microplane zester to grate the garlic and ginger directly into the pot.

Ingredients For The Soup


  • 6 cups of peeled and chopped butternut squash (select a butternut squash weighing about 2 pounds)
  • 3 large sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 2 small to medium apples, peeled and chopped
  • 2-inch piece of ginger, peeled and grated
  • 2 large garlic cloves, minced
  • 1 can of full fat coconut milk. Do not shake the can.
  • 2 cups of apple cider
  • 2 1/2 tablespoons of mild curry powder (or to your taste)
  • 4 vegetable bouillon cubes (optional)
  • Oil, butter or ghee for cooking
  • Salt to taste. I use sea salt


Ingredients For The Toasted Coconut Pumpkin Seed Topping


  • 2 cups of pumpkin seeds
  • 1/2 cup of flaked or shredded coconut
  • 6 tablespoons of honey or vegan substitute
  • Oil, melted butter or melted ghee for cooking
  • Salt to taste. I use sea salt.



Preheat the oven to 325 and line a baking tray with foil. Toss the coconut and seeds with salt, honey and oil. Spread out in a single layer. Bake for about 10-15 minutes or until the coconut is golden brown. Sprinkle with a little more salt. Scrape into a bowl and reserve. (It will be soft when taken out of the oven but hardens as it cools.)

Saute the onion in a soup pot with some oil, butter or ghee until it’s soft. Stir in the curry powder and toast it for about 30 seconds to release its flavor. Add the apple cider, 4 cups of water, the bouillon cubes, squash, sweet potatoes, apples, ginger and garlic. Salt to taste. Bring to a boil. Cover and simmer until the squash and potatoes are soft. Blend some of the soup in a blender or an immersion blender to thicken it. Keep some of the potatoes, squash and apples in tact. Stir the coconut milk to taste (do not to shake the can so that the coconut cream remains at the top.) Use 1/3 to 1/2 cup of the coconut cream in the soup and heat through. Serve with the toasted coconut and pumpkin seed topping.


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