Thai Coconut Squash/Sweet Potato Soup
Servings Prep Time
6 10minutes
Cook Time
1hour
Servings Prep Time
6 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Heat oven to 350 degrees. In a nonstick roasting pan, place large sweet potato and halved acorn squash, cut side down. Roast for 45 minutes. Remove from oven and allow to cool.
  2. In the same baking pan, deglaze any drippings from the squash with about 1/2 cup of water over medium heat until almost evaporated. If the drippings are too burned to be tasty, skip this and just rinse the pan out and go to the next step.
  3. Add coconut oil to the pan or a large saucepan over medium heat. When melted, add the onions and cook until soft and tender, about 7 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add Thai curry paste and stir in until totally incorporated (about 30 seconds).
  4. Scoop out sweet potato and squash into the onion mixture and mash together (use a potato masher if you need to). This will be thick. Add 1 quart of water and stir to combine. If really thick (like mashed potatoes thick), then add remaining water. If the mixture is still very thick (this will depend on the size of your potato and squash), then add more water about 1/2 cup at a time. Bring the mixture to a simmer.
  5. Remove from heat. Stir in coconut milk and lime juice. Use an immersion blender, or, work in batches in a blender, to puree the soup until smooth. Garnish with coconut flakes.

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