gluten free and vegan butternut squash and sweet potato soup

since the weather outside can’t make up it mind weather it is going to be spring or winter i at least made up my mine about making this soup.

once of the children i care for during the day his mother had made a soup like this one my daughter and i loved it so much it inspired me to try and make it myself .


2 tablespoons of oil

1 small onion (finely chopped)

2 carrots (peeled , finely chopped)

1/4 teaspoon salt

1 medium butternut squash, peeled and diced

1 large sweet potato ( peeled and diced)

4 cups of vegetable broth

1/2 cup full fat coconut milk

1/2 teaspoon garlic

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/8 teaspoon nutmeg



in a large pot, warm the oil over medium heat . add the carrots and onion, sprinkle with salt. and cook for 5 minutes . add the spices then stir together.


add the diced squash and sweet potato to the pot then add the vegetable broth and bring to a boil . reduce to a simmer and cover while allowing it to cook for 20 minutes.


blend the vegetables until smooth you can use what ever you have on hand . put the puree back into the pan .once you vegetables are smooth add the coconut milk then heated the soup through.


and enjoy i hope you like this soup as much as we do it is nice to make ahead so that you can just heat it up and enjoy on a cold snowy day like today .


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