I dont really like green soups.

Split pea, cream of broccolieek! I will RUN for the hills. (Dinner parties can get awkward when I suddenly disappear when green soup is served!)

I know its a strange statement to make is it the color greenor is it the specific vegetables used?

It may be my aversion to all things related to mucous ( yes, Im in medical school and I totally queeze at the site of mucous)if you see me, please cough the other way :) So I guess Im going to go with a thick soup consistency with a green color!

Since I dont like green soups, that knocks out a number of popular soups to make in my kitchen.

Orange soups thats where the money is! Give me an orange soup and Ill devour it in seconds. Ive previously made a Carrot ginger soup that was great, and now Ive made an identical looking but completely different tasting curried butternut squash and sweet potato soup.

The soup (as with most soup recipes I like) is fairly easy to put together and incredibly tasty. The spices add a hint of heat while the squash adds some sweetness. Once pureed you get a thick, smooth soup that is satisfying. I added in a dollop of yogurt when I served it. My friend (and neighbor) wasnt too keen on the yogurt idea but once she tasted it she was hooked it complements the heat of the soup well.

Curried Squash and Sweet Potato Soup


  • 2 tsp vegetable oil
  • 2-3 cloves of garlic, crushed
  • 1 small onion, chopped
  • 1 cup sliced mushrooms
  • 1 butternut squash, peeled, seeded and chopped
  • 1 1/2 cups sweet potato, peeled and chopped
  • 3 1/4 cups vegetable stock (can use chicken stock)
  • 1 tsp curry powder
  • 1/2 tsp ground ginger
  • 1/4 tsp smoked paprika
  • 1/8 tsp cumin
  • 1 tbsp honey
  • 1/2 cup light coconut milk (or 2% milk)
  • Salt and pepper


  • Plain yogurt
  • fresh basil
  • Cracked black pepper


  1. Peel, seed and chop all vegetables.
  2. In a large nonstick saucepan, heat oil. Sauté garlic, onion and mushrooms until softened about 5 minutes.
  3. Add squash, sweet potato, vegetable stock, ginger, curry, cumin and paprika powders. Reduce heat, cover and simmer for 30 minutes.
  4. Purée in food processor or with hand blender until creamy and smooth. Stir in honey and milk, blending well. Add salt and pepper to taste.
  5. Ladle into bowls and top with a dollop of plain yogurt, chopped fresh basil and freshly cracked black pepper.
  6. Serve and enjoy!

Adapted from Rose Reisman Brings Home Light Cooking

Hope you try this soup out its a healthy and satisfying soup for a cold night!

– Jennie

Leave a Reply

Your email address will not be published. Required fields are marked *