Butternut Squash and Sweet Potato Soup

Cook Time: 30 mins Total Time: 40 mins Serves: 8

Ingredients:

• 1 small butternut squash, peeled and chopped

• 2 sweet potatoes, peeled and chopped

• 1 yellow onion, sliced

• 3 cloves garlic, peeled

• 2 tablespoons olive oil

• 1 ½ cups full-fat coconut milk

• 1 teaspoon ground cumin, ½ teaspoon cinnamon, ¼ teaspoon chilli powder, 1 teaspoon chilli flakes

• 3 cups vegetable or chicken stock

• salt and pepper to taste

Instructions:

• Preheat oven to 375°F.

• Prep veggies: Peel and chop butternut squash and sweet potatoes into chunks; slice onion. Place with garlic on a baking sheet, drizzle with olive oil, and season with cumin, cinnamon, chili powder, salt, and pepper.

• Roast for 30 minutes, until tender and golden.

• Simmer: Transfer veggies to a pot, add 4–6 cups vegetable stock, and simmer until very soft.

• Blend until smooth, then stir in coconut milk. Adjust seasoning and consistency as needed.

• Serve with a swirl of coconut milk and chopped cilantro.

Source: https://savvybites.co.uk/butternut-squash-sweet-potato-soup/#recipe