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| Sweet Potato Banana Squash Soup |
| photo by recipe author |
Servings: 8 to 10
Preparation Time: 1 hour
- 1 tablespoon organic virgin coconut oil [1]
- 1 large onion [2], diced
- 2 cloves garlic [2], crushed
- 2 teaspoons organic curry powder [3]
- 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 [4]
- 1/2 teaspoon ground pepper [3]
- 2 tablespoons dried organic basil leaves [3]
- 1 quart organic chicken stock [5] or vegetable stock
- 2 cups organic coconut milk*
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 [6]. (See video at this link [6].)
Recipe submitted by Jean, Salt Lake City, UT