Ingredients
Scale
- 1 Tbsp. olive oil
- 1 large butternut squash, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium sweet onion, chopped
- 4 cloves garlic, diced
- 2 tsp. ground cinnamon
- 1 tsp. salt (more to taste)
- 1/4 tsp. fresh ground black pepper
- 1–14.5 ounce can full fat coconut milk
- 1 cup broth
Instructions
- Preheat oven to 400°F
- On a lined large baking sheet, place butternut squash and sweet potato in one layer
- Roast in oven for ~20-30 minutes until edges start to become golden and squash is fork tender
- When squash/potato is done, melt oil in a large pot or Dutch Oven over medium heat
- Add onion and sauté for 2-3 minutes, or until they start to become translucent
- Add garlic and sauté for an additional 2 minutes
- Add bone broth, coconut milk and spices, stir and simmer for ~3 minutes
- Add squash and potatoes and stir to combine
- Allow to simmer for ~5 minutes, stirring frequently
- Using an immersion blender, blend on high until a smooth or desired consistency is reached. (Ok to use a blender or food processor in place of hand blender!)
Nutrition
- Serving Size: 1 soup bowl