Madras Curried Butternut Squash Sweet Potato Soup
A warming, spiced soup combining butternut squash and sweet potatoes with aromatic Madras curry powder, cinnamon, and crystallized ginger. The addition of diced apples adds subtle sweetness while tomatoes provide depth. Perfect for fall and winter meals, this creamy soup is finished with milk and served with cooling Greek yogurt. The hand-blended texture can be customized from chunky to completely smooth.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 ½ teaspoons curry powder, preferably Madras
- ½ teaspoon cinnamon
- 1 tablespoon crystallized ginger, chopped, about 4 pieces
- 3 cups butternut squash, cubed, peeled
- 3 cups sweet potatoes, cubed, peeled
- ½ cup tomatoes, chopped, about 1 roma tomato
- ½ cup apples, diced, peeled, about 1 apple
- 5 cups chicken broth
- 1 teaspoon salt
- ½ cup whole milk
- plain greek yogurt, for serving
Instructions
- 1
Heat olive oil in large dutch oven
- 2
Add onions and cook for 5 minutes
- 3
Stir in curry powder and cook another 2 minutes
- 4
Stir in cinnamon, ginger, squash, sweet potatoes, tomatoes, apples, and broth and bring to a boil
- 5
Cover, reduce heat, and simmer 30 minutes to 1 hour until squash and potatoes are very tender
- 6
Stir in salt
- 7
Use hand blender to blend until desired consistency
- 8
Stir in milk and serve with plain yogurt
Tips
For silky smooth texture, strain the blended soup through a fine sieve before adding milk
Adjust consistency by blending more for smooth or less for chunky texture
Taste and add more curry powder or salt after blending if needed
Good to Know
refrigerate up to 4 days in covered container
can be made 2 days ahead, reheat gently and thin with broth if needed
ladle into bowls and top with dollop of Greek yogurt
Common Mistakes
don't skip sauteing the curry powder to avoid raw spice taste
simmer long enough to avoid undercooked hard vegetables
add milk after blending to avoid curdling from heat
Substitutions
Dairy-Free Swaps
General Alternatives
less heat
FAQ
Can I make this dairy-free?
Yes, substitute coconut milk for the whole milk and use vegetable broth instead of chicken broth for a completely dairy-free version.
How long will this soup keep?
Store covered in refrigerator for up to 4 days. Reheat gently and add broth to thin if needed.
Can I freeze this soup?
Yes, freeze for up to 3 months before adding the milk. Thaw, reheat, then stir in milk before serving.