Sweet potato & Butternut Squash Soup with Coconut Milk

If you’re a soup lover, you need this soup in your life. Perfect mix of sweet & savoury, and its creaminess and warmth will have you all cozied up by the fire – just in time for winter!

The coconut milk adds a fun little twist on the classic cream-based soup, serving as a non-dairy option for those interested. The onion and spice flavours shine through the vegetables, and the sweetness from the coconut milk and sweet potato creates the perfect dish.

Ingredients

- 2 tbsp. olive oil

- 1 small yellow onion, finely chopped (could also use a sweet onion)

- 2 carrots, peeled and finely chopped

- 1 medium butternut squash, peeled and diced

- 1 large sweet potato, peeled and diced

- ¼ - 1/2 tsp salt

- 4 cups water

- ½ cup full fat coconut milk

- ½ tsp garlic powder

- ½ tsp diced ginger or ground ginger powder

- 1/2 tsp pepper

Directions:

1. In a large pot, warm the oil over the medium heat. Add carrot, onion and salt and let sit for 5-8 minutes.

2. Add the butternut squash, sweet potato and spices. Pour the water over and bring to a boil.

3. Reduce to a simmer and cover. Let sit for 20-25 mins.

4. Once veggies are tender, place the soup contents in a blender and cream until the vegetables thicken.

5. Transfer contents back to the pot. Stir in the coconut milk and let cook for 2-5 minutes.

6. Serve and enjoy!