Well its official! Florida finally decided to cool down from its 100°F weather and I am super excited (it only took to the end of October) It means Fall Cooking can commence!! Today, I made my first soup of the fall season: Butternut Squash Sweet Potato Soup.
This soup is rich, creamy and has a vibrant orange colour. It includes spices such as ginger and curry, which just brings in a little bit of heat but it gets balanced out by the sweetness of the coconut milk.
I made this soup, as a quick n’ easy “open the fridge and have a healthy option” lunch. It can also be turned into a lighter main dish by pairing it with a sandwich. My husband likes eating soup with one of his favourite subs from the grocery store; that way he can dunk his sandwich in the soup. I also like creating a tasty spinach salad to go with it. Today I paired it with homemade Harvest Apple Cheddar Bread. Yummy
- 2 tbsp. Olive oil
- 1 yellow onion diced
- 2 carrots peeled & chopped
- ½ tsp. garlic powder
- ¼ tsp. ground ginger
- ¼ tsp. curry powder
- ⅛ tsp. ground nutmeg
- 1 Butternut Squash peeled, seeded, and diced
- 1 Large Sweet Potato peeled and diced
- 4 c. Vegetable or Chicken Stock
- ½ c Coconut Milk full fat
- In a large pot or Dutch Oven over medium heat; sauté onion & carrots with salt until soft, approximately 5 minutes.
- Add diced butternut squash & sweet potato. Add spices and stir.
- Pour in Stock and bring to a boil. Reduce heat and cover allowing it to simmer for about 20 minutes (until veggies are tender)
- Using a blender, food processor or my go to .. immersion blender; puree the vegetable mixture into a smooth consistency then stir in coconut milk.
- To serve, simply re-heat!
**Optional** Garnish with a dollop of plain Greek yogurt, chives, and/or Pepitas! Or try crumbled goat cheese!
Adapted From: Making Thyme for Health