i’ve been on spring break around here y’all!! heeeeeeeeeyyyyyyy!!!! (that’s as rowdy as my week’s been, right there.) BUT i have had a chance to do a TON of cooking! and, (like mcdonald’s) i’m lovin’ it.
this soup was made in a double batch on monday and was COMPLETELY GONE by wednesday. i. cannot. get. enough! and, if you aren’t a lover of coconut–fear not! i’m not either! but somehow the flavor just blends into this soup, making it extra creamy and delish. give it a try! you will not be disappointed!
and if you live in twin cities, today is, (rather unfortunately) the perfect day to make soup. so let this be the bright spot on this otherwise snowy day!
the original recipe comes from here, but i made some changes, per usual.
3 cups peeled and chopped sweet potato
3 cups peeled and chopped butternut squash
1 yellow onion, diced
1/4c earth balance butter (or whatever dairy/non dairy butter you want to use)
2 cups vegetable broth
2 cups coconut milk, in a carton.. (not from the can)
1/2-3/4 tsp cumin
4 Tbs shredded coconut (*unsweetened!)
1-2 Tbs olive oil
salt and pepper, to taste
in a large pot over medium high heat, saute the sweet potato, squash, onion and salt and pepper, until onions are translucent and squash and sweet potatoes are soft. add in the broth, butter, coconut milk, coconut flakes, and cumin and bring to a boil. turn heat to medium low and simmer for about 30 minutes until the flavors blend.
for the next part, you can use an immersion blender if you have one (which would be super easy!) or, like me, scoop the soup into a food processor and blend in batches until it’s smooth and creamy. garnish with additional coconut flakes and serve hot!
i have been serving this with the dinner rolls from yesterday and it’s a perfect pairing! creamy, comforting, and oh-so-good.