Roasted Beet & Butternut Squash Curry

Recipe by Chef HeatherCourse: Recipe


Prep time




Cooking timeminutes
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February is normally soup month, and root vegetables and winter squash. And now suddenly it’s March! And this brilliant red soup – made so by the combination of orange squash (or sweet potato) and purply beets, or a bit earthier without. That’s the beauty of soup – you can toss whatever it is that needs cooking into your pot without much need for precision.


  • Soup:
  • 1 small yellow onion

  • 4 garlic cloves minced

  • 1 inch of fresh ginger grated

  • 1 small butternut squash

  • 3 beets

  • 1-2 tablespoons of red curry paste

  • 1 can of lite coconut milk

  • 2 1/4 cups vegetable broth (divided)

  • 1/4-1/2 tsp of Apple Liquid Smoke

  • Tahini Cream:
  • 2 tablespoons of tahini

  • 3 tablespoons of plain non-dairy yogurt

  • 2 teaspoons of lemon juice

  • Garnish:
  • Roasted Pumpkins Seeds

  • Daikon Radish Microgreens


  • Preheat oven to 375° F
  • Wash all vegetables
  • Cut butternut squash in half and remove seeds. Line the baking sheet with parchment paper. Place butternut squash cut side down on parchment paper.
  • Place each beet onto a piece of aluminum foil and individually wrap, creating a pouch. Put all the beets on a baking sheet.
  • Put butternut squash and beets in the oven.
  • Cook butternut squash for 30-40 minutes until soft when piercing with a fork. After removing squash, increase oven temperature to 400°F and cook the beets for an additional 20-30 minutes until soft when piercing with a fork.
  • Allow squash and beets to cool. Once cooled, scoop out 2 cups of roasted butternut squash. Remove peels from beets using a paper towel and chop beets into large cubes.
  • Dice 1 small onion, mince 4 cloves of garlic, and grate 1 inch of fresh ginger.
  • Place a large pot on the stove, turn on medium heat. Add diced onions and stir frequently to avoid burning. When onions turn translucent, turn down heat to medium/low, add fresh garlic and ginger, stir for about just a few seconds until fragrant. Add 1/4 cup of vegetable broth to deglaze the pan.
  • Add 1-2 tablespoons of red curry, stir to mix with onions.
  • Remove pot from heat. Add squash, beets, coconut milk and 2 cups of vegetable broth. Stir all together.
  • Pour soup mixture into a blender. Blend on lowest setting and gradually increase until smooth and creamy. **tip** do not fill blender more than ½ full
  • Pour soup back into the pot and place the pot on the stove.
  • Add apple flavored liquid smoke, stir and turn heat on medium-high until near boiling.
  • Turn down heat to low-medium to simmer. Stir occasionally for 15 minutes until hot.
  • Add tahini, yogurt, and lemon to a small bowl, whisk all together.
  • To Serve, drizzle each bowl of soup with tahini cream and sprinkle with a few roasted pepitas.
    Garnish with microgreens. Enjoy!


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