Creamy Sweet Potato Squash Soup
Creamy vegan sweet potato and squash soup
Ingredients
- 1 teaspoon olive oil
- 2-3 cloves of garlic minced
- 1 medium onion minced
- 1 teaspoon fresh ginger minced
- 1 cup apple peeled and cubed
- 5 cups butternut squash peeled and cubed (or squash of choice)
- 2 cups sweet potato peeled and cubed
- Two 400 ml cans of coconut milk
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon nutmeg
Instructions
- Heat olive oil in a large pot over medium to low heat. Add the garlic, onion, and ginger. Cook until soft, about 3 minutes.
- Add the apple, butternut squash, sweet potato, coconut milk, water, and seasonings. Stir to combine. Cover and let simmer over low to medium heat, until the squash and sweet potato are soft.
- Remove from the heat, blend with an immersion blender in the pot, or blend in a stand blender in batches. Return the soup to the pot. Taste and adjust seasonings to your preference.
- Serve immediately, store in the fridge, or freeze until needed.