Sweet Potato and Butternut Squash Soup

posted in Soup

From the Kitchen of Lara Lyn Carter



  • 3 tbsp. unsalted butter
  • 1 clove minced garlic
  • 2 large Vidalia or Texas Sweet onions chopped
  • 3 medium size sweet potatoes cubed
  • 1 medium butternut squash peeled, seeded and cubed
  • 32 oz. chicken broth
  • 1 1/2 tsp. curry powder
  • 1 tsp. grated nutmeg
  • 1 1/2 tsp. coarse salt
  • 1 cup coconut milk or almond milk


Melt the butter in a large stock pot over medium heat. Add the garlic, onion, sweet potatoes, and squash. Cook for 10 minutes. Pour the chicken broth over the vegetables and add curry, nutmeg and salt. Stir well and cook for 45 minutes. With an immersion blender, puree the soup until it is smooth. Pour in the coconut milk and stir to blend. Pour the soup into individual bowls and top with bacon crumbles.