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Easy Curried Butternut Squash Potato Soup
Salt-free, Gluten-free, Oil-Free

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Easy Curried Butternut Squash Potato Soup

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Ingredients

Adjust Servings:
1 medium Butternut Squash
1 large Baking Potato
1 medium White Onion
2 Tablespoons or more based on personal taste Curry Powder
2 teaspoons Pepper
6 cups Organic Vegetable Broth

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Simple, savory and delicious; this 4 ingredient soup with warm your heart and fill your belly!

  • 55 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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Last night the temperature dipped to 4 degrees. The dog didn’t even want to go outside. I chose to make a roasted vegetable salad and piping hot curried butternut squash soup. Instead of using non-dairy milk, I opted for a potato for my creamy component.  With only four ingredients and a couple spices, this soup was quick, easy and delicious.

The potato absorbed some of the sweetness from the potato. In fact, I chose a baking potato in order to get a savory over sweet taste to the soup.

The combination of potato, butternut squash and onions, mixed with curry and pepper is simple, rich and filling.

 

Steps

1
Done

Preparing Vegetables

Pre-heat oven to 400 degrees
Wash and cut potato into quarter sized pieces.
Cut the onion into the same size pieces.
Cut the butternut squash in the same sized pieces.
*You want to make sure you cut the vegetables you are roasting into similar sizes so they cook evenly.

2
Done

Roasting

Place onion, butter nut squash, and baking potato on a baking pan lined with parchment paper or a silicone mat. (I used a silicone mat)
Sprinkle with curry powder. (I use more than indicated in the recipe, but I like it savory and spicy). You can always add more curry powder later, so wait and add in small amounts to adjust the flavor to your specific taste.
Bake at 400 degrees for 35 minutes.

3
Done

Blender/Cook

Put 1 cup vegetable broth in a high speed blender.
Add onions, baking potato, and butternut squash.
Blend on high.
Add more vegetable broth a cup at a time.
Blend until smooth and creamy.
Transfer to a soup pan, and heat on medium.
Stir.
Do not taste until it is hot. The soup does not reveal its flavor until it is heated all the way through.
Add pepper.
Taste, and then, if you want more curry, add more a little at a time.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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