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Autumn Roasted Curry Vegetable Soup

This recipe is a twist on a classic butternut squash soup. With the beautiful Fall weather we have had so far this is one of our dinner favourites. All the hearty vegetables are very filling and warming as we head into these cooler Autumn evenings.


The ingredients for this Autumn Roasted Curry Vegetable Soup are simple, nutritious and filling. To make this soup you will need:

  • 1 medium sized butternut squash

  • 5 stalks of celery

  • 4 medium sized carrots

  • 1 yellow onion

  • 3 cloves of garlic

  • 2 medium sized sweet potatoes

  • 2 tbsp curry powder

  • 2 cups of chicken or vegetable stock

  • Salt and pepper to taste

  • 1 can of coconut milk (or 1 cup homemade if you are feeling ambitious)

Optional: top with hemp seeds

Hemps seeds are one of my favourite additions to many dishes, they are nutty and add a great boost of protein and healthy fats to this soup


Instructions:

  1. Bake the butternut squash in the oven for 45 minutes or until cooked through

Note: this step is optional but I find that it gives the soup a lot deeper flavour if you are short on time just skin and cup up the squash into small squares and add it to the soup pot.

  1. In a large soup pot add the garlic cloves (finely chopped) and the yellow onion also diced with a little avocado oil or chicken stock

  2. After the onion and garlic have had a chance to cook down for a few minutes add the celery, carrots and sweet potato all in medium-sized chunks

  3. Add one of the cups of chicken stock and save the second one for later

  4. Let simmer in the soup pot

  5. Once the vegetables are soft add the second cup of stock, coconut milk and the curry powder

  6. On low heat let it simmer for about 10 minutes

  7. In a blender add all the ingredients including the cooked butternut squash

  8. Blend on high until all ingredients are blended

  9. Top with cilantro, salt, pepper or my favourite hemp seeds and ENJOY

As you can see by this recipe it is super flexible and fairly lose when it comes to the ingredients and steps. Feel free to modify the ingredients with anything you prefer. I have tried leeks, potatoes, and different types of squash and they all taste great.


The curry is also optional, our household loves curry but I have also made this soup and left the curry out and it tastes equally as delicious. If you leave out the curry you are really able to taste all of the lovely hearty vegetables.


Happy Fall!


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