Butternut Squash & Sweet Potato Soup

Dairy Free, Gluten Free, Nut Free, Paleo, Sugar Free, Vegan

Prep Time

15 Minutes

Cook Time

30 Minutes

Servings

4 Servings

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Luscious, creamy, and comforting are the three words I would pick to describe my butternut squash and sweet potato soup. The bright orange color will have you drooling before you even take a bite. It is a great side dish at your holiday dinner or enjoyed on a typical Tuesday night.

Ingredients

2 tbsp olive oil
1 onion, chopped
4 large carrots, peeled and chopped
1 medium butternut squash, peeled and chopped
3 large sweet potatoes, peeled and chopped
4 cups vegetable broth
1/2 cup coconut milk
1/4 tsp ground ginger
1/2 tsp curry powder
1/8 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp salt

Instructions

In a large pot, add the olive oil, carrot, onion, salt and cook for 5 minutes. Add in the spices and stir together.
Add the butternut squash, sweet potato, and vegetable stock to the pot. Bring to a simmer and cover. Cook until the veggies are soft.
Transfer to a high speed blender, or use an immersion blender. Blend until smooth or you reach your preferred consistency.
Pour the soup back into the pot and add the coconut milk. Stir until combined and heated through.
Serve with your favorite salad.