I’ve decided that some of my best recipes are inspired by meals that I have when I’m out to eat. Okay, let’s be real, that’s pretty much all of my recipes.
I would love to have more time to brainstorm new dishes to make for the blog but my mind is constantly clouded by so many other things {cough, work, cough} that I need a little help here and there. There’s no shame in that, right?
Well, at least there isn’t any shame with this recipe because it turned out to be unbelievably good.
As we sat down to eat this soup paired with a nice big salad and a recorded episode of Saturday Night Live {because we’re too old to stay up and watch it when it airs live}, Brandon must have proclaimed about five times how delicious he thought it was.
I tend to be overcritical with most things {it’s kind of a problem} but I had to agree with him on this one. It was perfect. The comforting flavors of butternut squash and sweet potato come together with just enough coconut milk to give it a rich and creamy texture.
All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out. Trust me, it’s just the right amount of sweet and savory.
The texture is also incredible, thanks to my new immersion blender. I finally used a gift card I had lying around to buy one and wow, what a difference. I’m sure if you have a Vitamix, it can achieve that same smooth texture but I’m impressed with the ease and affordability (less than $40) of the immersion blender. I love that thing! As if I don’t have enough reasons to make more soup…
If for some reason you are planning on making soup for Thanksgiving, you should definitely give this one a try. It’s perfect for the occasion. But it’s also perfect to eat at home in your fluffy slippers in flannel pajamas by the fire.
Do you ever have soup at Thanksgiving? My family doesn’t but Brandon’s usually has turkey water soup which I had never even heard of before I met him. Have you ever heard of turkey water soup?
1 medium butternut squash, peeled and diced (about 5 cups)
1 large sweet potato, peeled and diced (about 3 cups)
2 carrots, peeled and chopped, (about 3/4 cup)
1 small yellow onion
2 tablespoons olive oil
4 cups vegetable broth
1/4 cup full fat coconut milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Instructions
Start by warming the olive oil in a large pot over medium heat. Sauté the onion and the carrot for about three to five minutes.
Next, add the squash and sweet potato to the pot and pour in the vegetable broth.
Then add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.
Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
Pour in the coconut milk and continue to blend until it is mixed thoroughly. Serve warm with fresh bread and enjoy!