Made with sweet potatoes and butternut squash, this curried soups is a beautiful balance with creamy coconut milk, apples and crunchy pumpkin seeds sprinkled on top.
By Jill Nammar
This beautiful butternut squash soup with sweet potatoes, apples, mild curry and swirls of creamy coconut milk is our delicious lunch today. I highly recommend coming home to it after a long walk in the autumn air.
It’s a soup special enough for Thanksgiving. On a cozy Sunday, it can’t be beat. Slurp it with a side of crusty bread or crackers and you’ll be headed to the comfort zone.
I’ve made a lot of sweet potato and butternut squash soups in my day. This one is my favorite. The contrasting texture appeals to me. The addition of cider and apples gives it wonderful depth of flavor.
This wholesome soup is packed with vitamins, minerals, antioxidants and omegas. I hope you’ll give this recipe a try! You won’t be disappointed. The crunchy toasted coconut and pumpkin seed topping is the perfect finishing touch.Print
Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.