Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans

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This soup has the longest title ever… but don’t judge a soup by it’s title. It’s super easy to make and is an adaptation of my Three Times Roasted Butternut Squash Soup. The curry is the soup adds depth, the cayenne yam chips add spice and crunch, and the sriracha-maple pecans bring it all together. This is the perfect soup as the weather gets colder–slightly sweet, savory, and spicy; silky with a splash of crunch. Next time I’ll use full fat coconut milk, but other than that this soup was pretty spot on!

Oh, and before I get to the recipe, I want to share a piece of exciting news. I’ve scheduled my first swimming lesson! Yes, folks, I do not know how to swim, but I’m taking the plunge (bad pun intended) and conquering my fear. The lesson is Tuesday and I’ll be sure to update y’all on how it goes! :). Happy Friday and don’t forget to vote for Como Water as Best Veg Blog on!!!! There’s only a couple more days to vote!

Curry Roasted Butternut Squash Soup w/Cayenne Yam Chips & Sriracha-Maple Pecans (Printable Recipe)

Soup Ingredients:

1 small butternut squash

1 apple (I used honey crisp)–cut into 8 pieces

1 1-2 inch hunk fresh ginger–peeled and sliced

1- 1 1/2 cups vegetable broth

1/2 cup light coconut milk

1 garlic clove–minced

1/4 red onion–finely chopped

olive oil



balsamic vinegar


*Preheat oven to 400 degrees F. Cut the squash in half. Remove seeds and stringy membrane. Cut the squash into pieces 2 inch chunks. Sprinkle with salt and pepper. Drizzle lightly with olive oil. Roast 15 minutes.

*Peel/slice ginger. Add ginger, vegetable broth, and coconut milk to medium sauce pan. Heat over low stirring occasionally. Finely chop onion and mince garlic. Sweat the onion and garlic in 2 teaspoons of olive oil in small frying pan. When the onion and garlic are soft, add them to a blender.

*After the squash has roasted for 15 minutes, remove the pan from the oven. Add the apple. Drizzle the squash and apple with balsamic vinegar and 1-2 tablespoons of olive oil. Return pan to the oven. Roast until the squash and apple are both soft (approx. 20 minutes).

*Once the squash and apple are soft, let cool enough to handle. Add the apple to the blender with the cooked onion and garlic. Remove the squash from the peel and add the peeled squash to the blender. Add a pinch of salt and pepper. Remove the ginger from the broth-coconut milk mixture. Add the broth to the blender. Blend the soup until smooth. Adjust seasoning. Serve with cayenne yam chips and sriracha-maple pecans.

Cayenne Yam Chips Ingredients:

1 small yam

olive oil






*Preheat oven to 400 degrees F. Wash and dry yam. Slice thinly (using mandolin, food processor, or vegetable peeler). Keep potatoes in bowl of water until ready to oven fry. Dry potatoes and add to large baking pan. Drizzle with olive oil. Sprinkle with seasoning. Oven bake until crispy (approx. 15-20 minutes).

Sriracha-Maple Pecans:

1/4 cup roughly chopped pecans

1 teaspoon olive oil

dash: salt, pepper, cinnamon, cayenne, curry powder

1 teaspoon maple syrup

1 teaspoon sriracha


*Pre-heat oven to 400 degrees F. Massage all ingredients into pecans. Add pecans to baking dish in one layer. Bake for 5-7 minutes.

To Serve Soup:

*Add soup to bowl. Drizzle with additional coconut milk and sriracha. Mount yam chips in center of bowl. Sprinkle a few pecans. Enjoy!

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I like it, I like it, I like it! Good luck with the swimming lesson.

  2. Can’t wait to try this…love every single ingredient, passionately 🙂

  3. Oh wow, that looks sooo good!! Have a nice day, Tiffany.

  4. Looks like we’ll be seeing you in the Foodbuzz Top 9 this weekend, because you’ve got another winner here. Foodbuzz Hall of Fame here comes Tiffany!

  5. Did you say sriracha-maple pecans? will you marry me?

  6. wow! what a variety of ingredients that have been so well-balanced! great!

  7. Those yam chips are what is selling this to me! It looks wonderful! I just had squash soup the other day and it is just so delicious!

  8. Can always count on you to have a scrumptious variety of food, thanks! And I cast my vote for you a few days ago, best wishes! 😉

  9. Swim lessons are a great idea Tiffany!! And this soup is ideal now in Italy, in the first day really autumnal: wind, leafs everywhere, pretty chill… baci!

  10. This recipe is seriously calling my name right now. Love the spice in here…. sriracha makes EVERYTHING better!

  11. I have voted for you 🙂 And this soup is perfect for the season. I always find it so tough to chop butternut squash .. roasting in big chuck is a great idea!

  12. I’ve been trying so many butternut squash soups lately… and I love them all! This looks delicious too with yam chips… and pecans… mmmm

  13. That title might be long but I like everything about it! Good luck on learning how to swim- my husband just did the same thing- have fun!!

  14. You got me with those pecans! I’ve had butternut squash soup on my to make list for a few weeks now… Yours sounds great with the yam chips & pecans! Good luck with the swimming lesson!

  15. This sounds great Tiff! Especially those pecans. I can see just making those for a snack.

    Good luck with the swimming lessons. Swimming is a blast!

  16. This soup looks divine, Tiffany! Especially those yam chips and pecans! Good luck on your first swimming lesson!

  17. This sounds amazing and looks like a gourmet meal! I love things that are complex, and all the different components sound like they give the soup a ton of pizzazz, more than just your regular old soup (although I love regular old soup as much as anyone). And good luck with your swimming lesson, I think it’s great that your taking the step to learn and conquering your fear – if there is a fear. You’ll do great, it’s just like riding a bike 😉

  18. Good for you! That is so brave. Once you learn, you’ll love it and be so glad you did it. We’re all rooting for you! And I think I could eat a pound of those nuts all by themselves…

  19. Oh now this is a soup I could really enjoy!! I agree I think I could make a meal on just those awesome nuts!! Congratulations on taking the first step in learning how to swim! You will be so glad you did.

  20. Wow, your soup looks amazing.. I like the combination of flavors 🙂

  21. I love love love butternut squash soup… and then you had to go and add in all that extra goodness! Bravo! I want this right now. 🙂

  22. This is a beautifully executed dish! Tons of flavor and color, I love it! Thanks for sharing, enjoy the rest of your weekend =]

  23. This is great – I am always looking for vegetarian recipes and this looks fantastic.

  24. Tiffany….every component of this gorgeous soup appeals to me and I would eat them all just on their own. Butternut squash soup is my favorite fall soup. What a beautiful creation you have going on here. And you go girl! I don’t know how to swim either and have a huge FEAR of being over my head in water…even when I am on a boat! Good for you…and enjoy every minute of it!

  25. Ohmigoodness this is like super posh, pay loads of money for a party in your mouth kind of food! Well done 🙂 I’m really digging the yam chips. Hot stuff.

    And GOOD JOB on the swimming lesson! That’s ace news. You wouldn’t believe how many people live here and don’t know how to swim. It blows my mind!

    Buzzed 🙂

  26. First, how exciting on your first swimming lesson!!! I’m sure you will be a fish in no time. Also, I love that that soup is so simple, but probably has such bold taste. I would have no problem serving that at a dinner party!

  27. Warm, soothing and delicious! I love the soup.

  28. Perfect for a cold winter’s day!!

  29. That sounds fabulous, especially those chips!!! We love sriracha!

  30. Oh butternut squash and pumpkin is the theme of my next months cooking club! I am bookmarking this so we can try this one out. Thanks Tiff!!

  31. This sounds delicious! I love all of the spice elements here, and the yam chips on top for crunch! Hope you win the award :)!

  32. Really tempting, love the beautiful colored soup.

  33. Ooo, love, love the pecans. Love the whole dish but very taken by the pecans, I may have to try those!

  34. I so appreciate your attention to detail when you write and photograph the recipe as steps. I believe I can make this soup, and I believe it will turn out like yours: simply gorgeous.

    I voted for you and have my fingers crossed for you!


  35. this looks wonderful deliciously done

  36. While I like your soup I am just blown away by those garnishes. This is an amazing combination

  37. This looks EXACTLY like what I want for dinner, do you deliver 😉
    I’m in love with fall soups right now, great job!

  38. The soup looks great!!! Yum!

  39. I love this! There’s nothing like a spicy butternut squash soup in this cold weather, and I love the idea of glazing pecans with Sriracha and maple syrup. Must be delicious! I hope that the swimming lessons are going well, and of course I voted for you in the FB awards! Congratulations 🙂

  40. Thank you for the comments everyone! Happy Thursday! 😀

  41. Curried butternut squash soup is one of my most favorite soups ever. I make it often in the cool months. However, I never added cayenne yam chips and srirache maple pecans! Wow so good.