so, I made some yummy soup today. I love soup in the winter! I also love to experiment in the kitchen, and disasters are getting much less frequent. This recipe worked really well, so I wrote it down and thought I’d share. I know, two recipes in a week… but hey, at least I’m willing to share them! one of my friends’ mother-in-law won’t share her chocolate chip cookie recipe – but she’ll make you batter. Ridiculous, I say!Here you go – it’s so easy and fast. Even my kitty liked it!
Curried Squash and Sweet Potato Soup
This soup has it all – lots of beta-carotene, a little sweetness, and a bit of spice!
- 4-5 sweet potatoes
- 1 acorn squash
- 1 small onion
- 1-2 garlic buds
- 1 TBSP ginger root
- 2 cans of coconut milk
- 1 cup of applesauce
- 1 TSP salt
- 1 TBSP honey
- 2 TSP generic curry powder
- Fresh ground black pepper (to taste)
- Peel the sweet potatoes and boil until soft.
- Cut the squash in half, and boil in a separate pot until flesh is soft. (This step can be done in the microwave: in a microwave-safe bowl, place about 1 cup of water and the squash. Cover with plastic wrap and cook on high for approximately 5 minutes.)
- Chop onion into tiny bits. With about ½ TBSP of cooking oil, sauté on medium-low heat until soft and transparent – do not brown. Stir in pressed garlic when onions are halfway finished.
- When squash is finished cooking, scrape the flesh from the peel, and place one can of coconut milk, half the applesauce and the flesh into a blender. Puree until smooth. Place in a large saucepan.
- When sweet potatoes are finished cooking, place them in a bowl and mash slightly. Transfer to the blender with the other can of coconut milk and the rest of the applesauce. Puree until smooth. Place in the saucepan with the squash mixture.
- Bring the soup to a gentle boil, adding honey, salt, pepper and curry powder. Using garlic press, squeeze the juice of the ginger into the mixture. Place the rest of the ginger in the mixture for extra flavour.
- Cook until mixture is smooth and well-blended.