Butternut Squash Sweet Potato Soup With Coconut Milk
During cold weather, I love vegetable soups. Butternut squash sweet potato soup has natural sweetness from vegetables and savoury flavours from chicken broth and warm spices.
– 1 medium butternut squash – 2 large sweet potato – ½ teaspoon ground turmeric– ½ teaspoon dried thyme– ⅛ teaspoon ground nutmeg– ¼ teaspoon ground cumin– Oil for cooking– Salt and pepper to taste
Ingredient
Direction
Arrange the sweet potatoes and butternut squash on a roasting pan, then season with salt, pepper, and a drizzle of oil.
1
Fry for 30 to 45 minutes at 370 degrees Fahrenheit, or until tender and tinged with gold.
2
After roasting, put the vegetables in a regular blender or food processor and pulse until creamy and smooth. Put aside.
3
Melt butter in a large pot over medium-high heat and sauté onions until they become soft. Give the garlic one more minute of sautéing.
4
Add the broth and roasted vegetables. Bring to a boil, lower the heat to medium-low, stir in the cream, and simmer for five to ten minutes.
5
Using an immersion blender, blend once more until smooth. Although it is optional, this step produces the smoothest, creamiest outcome.
6
Savour it with croutons, fresh or dried thyme, or other fresh herbs as a garnish.