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Curried Squash and Sweet Potato Soup 

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Makes 2 to 4 servings (about 6 cups) 1x

Time about 90 minutes, largely unattended

Units Scale

Ingredients

  • About 2 pounds blue hubbard squash
  • 1 small sweet potato or yam (about 8 ounces)
  • 1 tablespoon good-quality vegetable oil
  • 3 scallions, white and green parts separated and chopped
  • 2 inches fresh ginger, peeled and chopped
  • 2 or more garlic cloves, peeled and chopped
  • 1 tablespoon curry powder
  • Salt and pepper
  • 2 cups water (or vegetable stock)
  • 3/4 cup coconut milk (about 1/2 a 14-ounce can; reduced fat is fine)
  • Sriracha or other red chile sauce or paste to taste
  • 1/2 cup ground squash seeds or pepitas (recipe below)

Instructions

1. Heat the oven to 375°F. Put the squash and sweet potato on a large rimmed baking sheet and poke them in several places with a carving fork or sharp knife. Roast, turning once or twice until they’re fully tender and easily pierced to the center, 45 to 60 minutes. (The sweet potato will probably be ready first.)

2. When the squash and sweet potato are cool enough to handle, remove the peels and scoop out the flesh in large pieces. Break into the inside of the squash to spoon out the seeds and their pulp and separate them from the edible parts. You should have 4 to 5 cups sweet potato and squash flesh. (At this point you can refrigerate the squash and sweet potato in an airtight container for up to a couple days before proceeding.)

3. When you’re ready to finish the soup, put the oil in a large pot over medium heat. When it’s hot, add the ginger, garlic, and white parts of the scallions (save the green parts for garnish). Cook, stirring frequently until everything is soft and fragrant, 3 to 5 minutes.

4. Add the water or stock and the sweet potato and squash pulp. Raise the heat a little and cook, stirring frequently, until the liquid comes to a boil. Then adjust the heat so the soup bubbles gently, cover and cook until everything is super soft, 5 to 10 minutes. Turn off the heat.

5. Add the coconut milk and puree with an immersion blender in the pot. (Or transfer the soup to the work bowl of a food processor or upright blender, working carefully in batches if the container is more than halfway full.) Add a little sriracha or hot sauce if you’d like and taste and adjust seasoning. Serve, garnished with the scallion greens and ground squash seeds or pepitas.

— Recipe developed by Kerri Conan