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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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Reviews

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