Ingredients
- Butternut Squash: 1 large, peeled, seeded, and cubed
- Sweet Potatoes: 2 medium, peeled and cubed
- Yellow Onion: 1 medium, chopped
- Vegetable Broth: 6 cups
- Coconut Milk: 1 can (13.5 oz) full-fat
- Red Curry Paste: 2 tablespoons
- Ginger: 1 inch piece, grated
- Olive Oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the grated ginger and red curry paste and cook for another minute until fragrant.
- Step 2: Add the cubed butternut squash and sweet potatoes to the pot. Stir to coat the vegetables with the onion and curry mixture.
- Step 3: Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the squash and sweet potatoes are very tender.
- Step 4: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Be cautious when blending hot liquids.
- Step 5: Return the blended soup to the pot. Stir in the coconut milk and heat through gently, being careful not to boil. Season with salt and pepper to taste.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 4 days for easy enjoyment later.
- For best flavor and texture, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through.
- Garnish with a swirl of coconut milk and a sprinkle of toasted pumpkin seeds for an extra layer of flavor and visual appeal.
- Roasting the butternut squash and sweet potato beforehand will deepen their sweetness and add a delicious caramelized flavor to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American