Yields8 Servings

1

In a large pot, heat the olive oil and then add onions and garlic and ginger. Cook about 5 minutes.

2

Stir in leeks, sweet potato, squash, and spices. Cook for 5 more minutes.

3

Then, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to simmer, cover the pot with a lid, and cook for about 45 minutes (until veggies are soft).

4

Remove from heat, pour in entire contents of the can of coconut milk and use a handheld immersion blender to blend the soup together.

Ingredients

Directions

1

In a large pot, heat the olive oil and then add onions and garlic and ginger. Cook about 5 minutes.

2

Stir in leeks, sweet potato, squash, and spices. Cook for 5 more minutes.

3

Then, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to simmer, cover the pot with a lid, and cook for about 45 minutes (until veggies are soft).

4

Remove from heat, pour in entire contents of the can of coconut milk and use a handheld immersion blender to blend the soup together.

Sweet Potato & Butternut Squash Soup