Sweet Potato, Banana Squash Soup

Sweet Potato, Banana Squash Soup
Print

Sweet Potato, Banana Squash Soup

Servings: 8 to 10

Preparation Time: 1 hour

Ingredients:

  • 1 tablespoon Virgin Coconut Oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons organic curry powder
  • 2 large sweet potatoes, peeled and cubed
  • 1 large banana squash or any other squash of your choice, peeled and cubed
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons dried organic basil leaves
  • 1 quart chicken stock or vegetable stock
  • 2 cups coconut milk*

Directions:

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft. Add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock, and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jean, Salt Lake City, UT.

Submit your recipe here!


Related Posts

Honey, Peach, Coconut Ice Cream

Honey, Peach, Coconut Ice Cream

Enjoy sweet chunks of peaches frozen in this creamy, fresh coconut ice cream.

Almond, Coconut Spread

Almond, Coconut Spread

This spread is made with coconut milk, almond butter, and Coconut Cream Concentrate.



Leave a Reply

Your email address will not be published. Required fields are marked *