I made this soup after unpacking an unexpected Butternut Squash from our weekly produce box. And improvised with a leftover half cooked sweet potato and this was really, super good. Thick, creamy — and totally Paleo, though it tastes illegal. I recommend slurping it directly from the pot, piping hot and with a handful of crushed pecans.
Creamy Golden Butternut Squash & Yam Soup
1 medium butternut squash
1/2 large baked yam (or a full one…whatever you might have lying around and if you have NO sweet potato lying around you could just nuke one. I enjoy the easy road.)
1 can lite coconut milk
1 tbsp Thai Red Curry Powder. Try to find a brand with no added salt or sugar. In your organic grocery store, you should be able to easily find some.
Bake the butternut squash at 350 for about an hour or so. You can nuke squash but I find it’s not quite as good…a little stringier. Once the squash is cooked, the skin should peel off easily. Scoop out the seeds and pitch into a food processor. Add cooked yam, coconut milk, and a heaping tbsp of curry paste. We like stuff spicy, so I added a bit more. Then I added a wee bit of pepper and tasted the spoon. This stuff is heaven.
Whirr like crazy and then plop into a pot if you want to heat it more. Pour into two bowls and serve with crushed pecans or walnuts. Fantastic for lunch with a fresh salad.
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