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You can serve this creamy, richly spiced soup cold or hot. It can be a hearty side dish or a light meatless main dish.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a large roasting pan gently toss together the squash, sweet potatoes, butter, sugar, salt, and pepper. Roast for 1 hour and 15 minutes, stirring occasionally, until tender. Set aside.

Instructions Checklist
  • Meanwhile, in a large Dutch oven heat the oil over medium heat. Add onion and cook for 5 minutes. Stir in chile, garlic, and ginger; cook 1 minute more. Add thyme, orange peel, curry, nutmeg, cinnamon stick, and bay leaves. Cook for 1 minute, stirring to coat vegetables. (The mixture will resemble a paste and begin to stick to the bottom of the Dutch oven.) Add the roasted vegetables and any liquid, stirring until well combined.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Pour in broth and bring to boiling; reduce heat. Simmer, covered, 30 minutes or until vegetables are tender, stirring occasionally. Remove from heat; let stand 10 minutes to cool. Discard cinnamon stick and bay leaves. Place a small amount of soup at a time in a blender container; blend or puree until smooth. Return pureed mixture to Dutch oven. Stir in cream and coconut milk. If desired, cover and refrigerate up to 24 hours. Serve cold or reheat.

Instructions Checklist
  • To serve, ladle soup into shallow bowls. Sprinkle soup with diced apples and toasted pumpkin seeds. Makes 10 cups.

Nutrition Facts

330 calories; total fat 17g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 21mg; sodium 860mg; potassium 591mg; carbohydrates 39g; fiber 4g; sugar 18g; protein 8g; vitamin a 12439IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 36mcg; calcium 71mg; iron 4mg.


1 Ratings
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