Butternut Squash & Yam soup

 
 
Ingredients:

1 tablespoon Olive oil
1 yellow onion, diced
1 medium butternut squash, peeled and cubed (5-6 cups)
1 medium Yam or sweet potato, peeled and cubed (1 cup)
1 green apple, peeled, cored, and cubed
3 cups low-sodium vegetable broth
1 teaspoon cinnamon
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
a pinch of nutmeg
1/2 cup light coconut milk
1 teaspoon sea salt

Optional toppings: pepitas and radish sprouts or slices.
Directions:

Heat oil in a dutch oven or large stock pot over medium-low heat.

Add onion to pot and cook until translucent (5-7 minutes).

Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir.

Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.

Using an immersion blender, begin to pureƩ the soup, adding in the coconut milk and sea salt after a few minutes.

(be patient as it will take 5-8 minutes to get your soup silky smooth depending on the strength of your immersion blender).

Serve warm and topped with pepitas and radish sprouts or slices, if desired.
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