Like sunshine in a bowl, this soothing, nourishing and gloriously orange soup will have you dreaming of the warm summer sun. Balancing the delicious sweetness provided by the roasted squash and sweet potato are onion, garlic, ginger, and curry powder. Which means you get a zing of flavor in every satisfying spoonful, plus plenty of phytonutrients. While the squash and sweet potato do take some time in the oven, there’s minimal work involved in making this soup. Chop, stir, and blend, and you’ve got a cold-fighting, warm-you-right-up soup ready to be served.
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 4 Servings
2 pounds butternut squash
12 ounces sweet potato
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 carrots, cut into ¼-inch pieces
1 clove garlic, chopped
2 teaspoons curry powder
6 cups water
1 tablespoon grated fresh ginger
¾ teaspoon kosher salt
Heat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Place cut side down on a rimmed sheet pan. Pierce the sweet potato several times with a fork. Place on the sheet pan. Roast until the squash and sweet potato are tender, 40 to 45 minutes.
Meanwhile, in a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, 4 to 5 minutes. Add the carrots, garlic, and curry and cook, stirring, for 1 minute. Add 6 cups water, the ginger, and salt. Scoop out the butternut squash and sweet potato and add to the pot as well. Let the soup come to a boil, reduce the heat to medium, and simmer until the carrots are tender, about 20 minutes.
Using a handheld or regular blender, puree the soup to desired consistency. Serve hot.
Nutrition Info Per Serving: 155 calories, 6 g total fat, 1.5 g saturated fat, 19 g protein, 4 g carbohydrate, 1 g dietary fiber, 0 g sugar, 0 g added sugar, 47 mg cholesterol, 186 mg sodium