Dairy-free Curried Sweet Potato and Delicata Squash Soup

Butternut squash soup

I adore winter break. There is something magical about having no homework and just being able to relax at home with Foxy while watching Top Chef reruns. This dairy-free curried sweet potato/delicata squash soup was the perfect match for our lazy day and 10 degree weather. It has some spice, is super creamy, and is extremely easy to make. Hope you love it as much as I did!

Dairy-free Curried Sweet Potato/Delicata Squash Soup


  • 3 sliced sweet potatoes
  • 1 large sliced delicata squash (remove seeds)
  • 1 can full-fat coconut milk
  • 2-3 cups vegetable broth (adjust to your preferred consistency)
  • 1/2 white onion
  • Juice from 1/2 lemon
  • 2 garlic cloves
  • 1 Tbsp. oil of choice (I prefer avocado oil when roasting)
  • 1 Tbsp. curry powder
  • 1 Tbsp. turmeric
  • 1/2 tsp. cumin
  • 1 tsp. crushed red pepper
  • 1 tsp. pure maple syrup
  • Salt and pepper (amount is up to your discretion)



Preheat oven to 425. Coat the sliced sweet potato and delicata squash in your oil of choice, and season with salt, pepper, and 1/4 of the curry powder. Roast for 30 min. While that bakes, sauté onion over medium heat and set aside. In a large pot, heat coconut milk and 1/2 of vegetable broth on low, stirring until smooth. When the sweet potato and delicata squash are done roasting, put them in a blender or food processor with the remaining vegetable broth, onion, and garlic. (Note: I left the skin on the delicata squash because it’s edible, but if it weirds you out, remove skin before blending.) Blend on high until there are no chunks left. Pour the mixture into pot containing coconut milk and vegetable broth, stirring frequently. Slowly add lemon, turmeric, remaining curry powder, cumin, red pepper flake, maple syrup, and salt/pepper. Cook on low for 20-30 minutes. Enjoy!


Lizzy In The Lou

Dairy-free Curried Sweet Potato and Delicata Squash Soup

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