Curried Sweet Potato Butternut Squash Soup
Inspired by Screen Doors and Sweet Tea by Martha Hall Foose
2 tablespoons unsalted butter
2 ½ pounds sweet potatoes, unpeeled, diced
1 large butternut squash, peeled, seeded and diced
2 leeks, white and light green parts, chopped and rinsed well
1 ½ tablespoons grated fresh ginger
1 tablespoon minced lemongrass
2 garlic cloves, minced
4 teaspoon curry powder (I use 2 teaspoons regular and 2 teaspoons garam masala)
7 cups chicken broth
12 ounce frozen sweet white corn, divided
1 (14.5-ounce) can lite coconut milk
Pomegranate seeds or crumbled bacon, for garnish
In a large dutch oven, heat butter over medium heat. Add the sweet potatoes and squash. Cook for about six minutes. Add the leeks, ginger and lemongrass. Cook for about five minutes. Add the garlic and curry and cook for one minute. Stir in the broth and one cup of corn and stir well, using a wooden spoon to incorporate any browned bits from the bottom of the pot. Bring to a simmer and cook for 20 minutes, stirring often.
Use an immersion blender to puree the soup. Stir in the remainder of the corn and the coconut milk. Heat until warm through, but do not return to a simmer.
Serve with pomegranate seeds or crumbled bacon.
Belle of the Kitchen