Recipe: Butternut Sweet Potato Soup

October 13, 2016



1 whole butternut 

2 - 4 sweet potato

5 cloves garlic

Juice of 1 lemon

1 spanish onion

2 tsp cinnamon

1/4 tsp clove

2 tbsp chopped sage

2 sprigs/ lvs of  thyme

2 cups Coconut Milk

2 Cups Veggie Broth

3 tbsp Coconut Oil




Wash, Cut & de-seed your butternut squash. Wash & peel your sweet potatoes as well. Prep your oven if you want to roast your butternut squash - it will make for a richer flavour but take longer // Alternatively you can chop it up small like the sweet potatoes and add into the stewing mixture of onions, garlic, & spices (10-12mins).  If you choose to roast, once you have all your ingredients & spices stewed in the pan, begin to add your liquids & meat from the squash into a med-large stockpot . Allow all of this to stew down for another 10-15 mins until sweet potatoes and squash are thoroughly cooked. At this time get your Blender prepared


Once all of your ingredients are soft and stewed into the pot, the liquids are blended with a spoon, transfer to your blender. If your blender is equipped to handle hot foods, go ahead & blend - otherwise, wait until contents have cooled & blend then reheating on stove in stockpot.


Note: If Roasting the Squash: Heat Oven to 425 F for 30-40 mins (will vary by size, cook until soft)

you may include garlic & onion at the same time. Herbs also go well. 


Note: If doing all on the stove - heat pan to medium heat with coconut oil & sweat all of your onions, garlic, spices down. Add liquid to heat & then squash/ sweet potatoes. Cook until soft.










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