1 Tablespoon Olive Oil
1 medium onion
2 medium – large sized sweet potatoes
1 small butternut squash
4 cups vegetable broth
1 teaspoon salt
1 Tablespoon ground cumin
1/2 teaspoon allspice
1 1/2 teaspoon red curry paste (or more if you like it spicier. I do, so I use 2-2 1/2 teaspoons)
1-14 oz. can lite coconut milk
Preparation:
Place olive oil in heavy bottom soup pot and heat. Chop onion and add to pan. Peel and chop sweet potatoes and butternut squash and allow to sauté, about 8 minutes, stirring quite often. Add vegetable broth and let cook, covered, until potatoes and squash are fork tender. Place ingredients in soup pot into a blender and puree. (Be careful doing this as hot liquid could squirt out of your blender. I always cover the top of the blender with a folded dish towel for safety.) Once you have pureed the soup, return it to the soup pot and add: salt, cumin, allspice, red curry paste and coconut milk. Stir and allow to heat up again. Serve with hot, fresh, homemade bread. The Pumpkin Bread recipe on my site is delicious with this.
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