Butternut Squash and Sweet Potato Curried Soup
Winter vegetables are given an Indian flair with curry powder and cayenne in this soup.
Ingredients
- 1 cup cooked butternut squash
- 1 cup cooked sweet potato
- ½ medium yellow onion, roughly chopped
- 2-3 tablespoons coconut oil or butter
- 2 cups chicken stock
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon salt
- 2 teaspoons curry powder
- 1 tablespoon honey
Toppings
- toasted coconut
- chopped cashews
Instructions
- Saute onion in oil or butter until lightly browned. Place in food processor or blender with 1 cup of the stock. Puree until very smooth.
- Add squash, sweet potato and seasonings. Puree again. Add remaining stock and puree until very thick and creamy. Serve topped with coconut and chopped cashews.
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