Creamy Sweet Potato & Butternut Squash Soup

I woke up today to the first big snow of the year. It wasn’t even the fun, pretty kind that gets you excited for the holidays, but the slick and slushy snow that makes the cold feel like it’s seeping into your bones. Fail. Despite our mutual desire to snuggle indoors and binge-watch Jessica Jones on Netflix, Eric and I were forced to venture out and get some errands done (adulthood is overrated).

We trekked into the city, where I quickly discovered holes in both soles of my boots, so those will have to be replaced. By the time we got back home a few hours later, my feet were numb and the snow had gone from slushy, to full on winter wonderland.

I needed something to help me thaw and to put us in the appropriate mood for the season. Enter Sweet Potato & Butternut Squash soup. I love this recipe because it is super easy to make, but so delicious – perfect for a lazy winter day. (It’s also good for you without tasting like it.)


Ingredients:

3 cloves garlic
2 tablespoons ghee or cooking oil
Four large sweet potatoes, chopped into 1 inch pieces.
2 cups butternut squash, cubed into 1 inch pieces
16 oz. vegetable stock (low sodium, no sugar)
1 1/2 cups coconut milk (full fat)
1 avocado
1 teaspoon ground cinnamon
salt and red pepper flakes, to taste

Instructions

  1. In a large, heavy-bottomed pot or dutch oven, heat the ghee or oil over medium and saute the garlic (thirty seconds should do it; don’t let it brown).
  2. Add the chopped sweet potato and squash to the pot, as well as the vegetable stock. Turn the heat up to medium high to bring the broth to a boil. Reduce heat to low and let simmer for 35 – 40 minutes, or until the vegetables are tender and some of the stock has cooked off.
  3. Add the cinnamon and coconut milk. To blend, use a hand mixer (I have this one) or you can also transfer the soup to a blender to blend until smooth.
  4. Add salt to taste.
  5. Garnish with sliced avocado and red pepper flakes.

Enjoy!

sweet potato soup recipe

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