This twist on the classic winter soup is one of those happy accidents that happens when you don’t have quite enough of one ingredient — or in this case, a very petite butternut squash. I supplemented with two sweet potatoes and loved the richer flavor it gave the soup. It’s light on the curry, for the boy’s sake — and the husband and I just supplemented the spice with a dash of smoked paprika on top. Easy and tasty. Enjoy with grilled cheese sandwiches, or a side salad and rolls for an easy weeknight dinner.
Recipe: Curried Sweet Potato and Squash Soup
Adapted from MarthaStewart.com
- 1 smaller butternut squash, peeled, seeded and cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 small yellow onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon curry powder
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon sea salt
- 2 cups vegetable broth
- 15 ounces coconut milk
- smoked paprika, to garnish
Instructions: Heat olive oil in soup pot over medium heat. Add onion and garlic and cook until softened and translucent, about 4 minutes. Add curry powder, ginger and salt and sauté another minute. Add squash, sweet potatoes and broth and bring to a boil over high heat. Lower the heat to medium low and simmer for 20 minutes. Stir in the coconut milk and simmer another 10 minutes. Remove from heat and puree with an immersion blender or in a blender. Serve, with a pinch of smoked paprika (and swirl of reserved coconut milk), if desired. Makes 4-6 servings. Enjoy!