1 cup sweet potato peeled and diced into ½ inch dice
1 cut carrot peeled and diced into ½ inch dice
3 cups butternut squash peeled and diced into ½ inch dice
Olive oil
¼ teaspoon curry powder
4 cups low sodium chicken stock (or homemade if you have in your freezer)
1 14 ounce can coconut milk
1 tablespoon smooth peanut butter
1 tablespoon finely chopped ginger
1/3 cup chopped cilantro
½ cup chopped peanuts
Salt and white pepper
Preheat oven to 400F. In a large soup pot that is suitable for the oven (with ovenproof cover), place the sweet potato, carrot and butternut squash. Coat with a few tablespoons of olive oil, the curry powder, salt and pepper, cover and roast in the oven until all of the vegetables are soft, about 30 minutes. Remove from oven and place on range top. You’ll see that some of the vegetables even have taken on a bit of color.
NOTE: If you like you may remove the cover and roast uncovered for the full duration, and the vegetables will have a darker color and therefore more caramelized flavor. Either way the soup is delicious.
After removing from the oven, add the chicken broth, coconut milk and ginger and simmer for about 5 minutes over low heat.
Check the seasonings all throughout cooking. Add the peanut butter and stir well. Take an immersion blender and puree the soup or place the solids (taken out with a slotted spoon) into a blender or food processor, and blend until smooth. Return to soup pot and stir. Add the chopped cilantro, and chopped peanuts and again, check the seasonings and adjust with salt and pepper. Enjoy! Serves 6-8.
