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Butternut Squash Sweet Potato Soup


  • 4 c vegetable stock
  • 1 medium sweet potato, diced
  • 1 butternut squash (~2 lbs), diced
  • 1 leek, chopped
  • 1 tbsp Thai red curry paste
  • 1 tsp fresh garlic, minced
  • 1" fresh ginger, minced
  • 1-2 C coconut milk beverage, or 1 can coconut milk
  • Sesame oil, to garnish
  • Salt to taste


  1. Add first seven ingredients to a large pot and bring to a boil. Simmer, covered, until squash and sweet potato are soft, about 20-25 minutes. Puree in a blender or with an immersion stick. Put soup back into the pot and add coconut milk. Heat through. Garnish soup with a drizzle of sesame oil and a crack of fresh salt to taste.

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