Spiced Thai Sweet Potato and Roasted Butternut Squash Soup

Hello Hello! Its been aaaages since I've posted! I am a horrible blogger, I apologize! I bought a butternut squash the other day hoping to cook with it; and stumbled upon 2 soup recipes that I really liked, and ended up sort of combining them to my taste. Fall is here, and there's nothing better than cold air and hot soup! I've never cooked with a butternut squash, this was my first, and it turned out great. This soup is SOOO delicious!!

Yield: serves 4

Total Time: 1 hour

By Andrea Collins

Adapted from: http://www.howsweeteats.com/2013/09/thai-curry-butternut-squash-soupThai Curry Butternut Squash SoupYield: serves 4

Totaand http://www.rosalilium.com/2013/10/roasted-squash-sweet-potato-soup

Ingredients:

3 tablespoons coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
4 cups low-sodium vegetable stock
1 medium butternut squash, seeds scooped out and roughly chopped into chunks

4 sweet potatoes, peeled, and roughly chopped into 1in thick slices

1/2 tsp dried chili flakes

1/2 tsp cinnamon

1/2 tsp cumin
1 (14-ounce) can coconut milk
1 lime, juiced

dash sea salt
1/4 teaspoon pepper
1/2 cup torn fresh cilantro for serving

Directions:

1. Preheat over to 400F and line two baking trays with foil
2. spread the butternut squash and sweet potato over the trays making sure they are not too packed together. drizzle with olive oil and sprinkle with salt. roast in the oven for 35-40 minutes or until the edges start to turn brown. turn off the heat and allow to cool for 10 minutes.
3. peel the skin off the butternut squash and set aside.
4. Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and stir until it is incorporated, stirring occasionally.
5. Pour in the stock and add the squash and sweet potato cubes. Cover the pot and increase the heat to medium. Cook until the squash and sweet potato are soft, about 20 minutes.
6. Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender(or hand-held whizzer blitz). Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro.