Ingredients
- Extra Virgin Olive Oil – 1 tbsp.
- Red Onion – 1/2 large, chopped.
- Garlic – 4 cloves, smashed.
- Celery – 2 ribs, chipped.
- Green Onions – 3, chopped.
- Cinnamon – 1 tsp.
- Nutmeg – a dash.
- Turmeric – 1/2 tsp.
- Salt – 1 tsp.
- Butternut Squash – 5 cups, cubed.
- Sweet Potato – 1 medium, peeled and chopped.
- Carrots – 2 small, peeled and chopped.
- Vegetable Broth – 2.5 cups.
- Coconut milk – 1 cup.
- Freshly Cracked Pepper – to taste.
Instructions
- Heat the oil in a large pot or Dutch oven over medium high heat.
- Add the onions, garlic, celery, green onions, cinnamon, nutmeg, turmeric and salt. Saute for 5 minutes.
- Add the squash, carrots, sweet potatoes and mix well. Cover and cook for another 5 minutes.
- Add the broth, coconut milk, cracked pepper and bring to a boil. Lower heat and simmer covered for 15 minutes or until vegetables are fork tender.
- Transfer everything to a blender or food processor and blend until smooth.
- Return to pot and taste check.
- Enjoy with your favorite toppings!
