Sweet Potato Squash Coconut Soup
Recipes

Sweet Potato Squash Coconut Soup

It's a very wise (or sage) decision to make this soup!! 

Recipe by Abby Broida | @eats.with.ab

Ingredients

2 sweet potatoes, cubed 

1 butternut squash, halved 

1 delicate squash, halved 

1 garlic bulb 

10-12 sage leaves 

5-6 thyme springs 

Sizzle 

Salt and pepper to taste 

1 can of coconut milk 

2 cups vegetable broth 

Drizzle, to garnish

Instructions

Active Time: 1 Hour

Full Time: 2 Hours

1

Preheat the oven to 400F. Trim ¼ of the top of the garlic bulb until the cloves are slightly exposed.

2

On a large sheet pan, add sweet potato, squash, garlic bulb, sage, and thyme. Pour Sizzle overtop until all ingredients are generously covered. Season with salt and pepper.Turn squash face side down. Roast for 35–40 minutes, until fork tender and the garlic is soft.

3

Remove the sheet pan from the oven and let cool for 10 minutes. Scoop the squash and squeeze the roasted garlic from its skin. Transfer both to a large pot along with the sweet potato, coconut milk, and vegetable broth.

4

Using an immersion blender, blend for 1-2 minutes, or until smooth.

5

Before serving, finish with Drizzle!

Tagged:

Soups