I went to Trader Joe’s this week craving sweet potatoes. I’d planned to make a sweet potato side dish, and I may still do that, but last night, because of the chill, I ended up throwing a soup together. As always, my cooking is experimental and my measurements are far from exact, so please keep that in mind if you attempt to try this.
Sweet potato coconut squash soup
- About 2 and a half cups of cubed butternut squash. I’m lazy as hell and hate cutting up unwieldy squash, so I use 2 packages of the pre-cut squash from Trader Joe’s.
- 2 sweet potatoes, cubed
- 1 medium yellow onion, diced
- 1 tablespoon of green curry paste (or any kind of curry), plus a teaspoon of garam masala and whatever other Indian spices that you have laying around
- Olive oil
- Pinch of salt
- 1 can of light coconut milk, or half a can of regular coconut milk
Put the cubed squash and sweet potato in a stock pot and cover with water. Bring to a boil, then simmer for about 10 minutes, or until the cubes are tender. Drain off excess water until it covers about half of the squash and sweet potatoes. In a sautée pan, add a generous dash of olive oil, the onion, curry paste and spices, and sautée until onion is transparent. Add this onion/spice mixture and the can of coconut milk to the stock pot, and bring to a simmer. Purée with a wand blender if you like, or leave it as it is if you like it chunky (and you know I do).
I served it with brussel sprouts sauteed in butter and olive pugliese from Trader Joe’s. OMG so good!! Total cost: about $11 for 2-4 meals, depending on what kind of eater you are.