Ingredients

4 medium butternut squash
2 medium sweet potatoes, skinned
2 12-ounce cans coconut milk
1 pint vegetable stock
1/2 tablespoon curry paste
1/2 tablespoon curry powder
1/2 teaspoon nutmeg
4 cloves
1/2 cup yogurt
1/2 cup honey
2 ounces ( 1/4 cup) butter
Salt and pepper to taste

Directions

Cut in half and remove seeds from squash. Brush with butter and bake until soft. Let cool and remove meat from skin. Boil skinless sweet potatoes and let air dry. Warm the coconut milk, then add remaining ingredients, mostly to taste. Let simmer about 2 hours, stirring frequently. Thin with vegetable stock to desired consistency. If still lumpy, puree soup. For best results, refrigerate 24 hours before serving.