Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 cups butternut squash, peeled and cubed
  • 2 cups sweet potato, peeled and cubed
  • 6 cups vegetable broth, low sodium
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions:

  1. Heat olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery. Cook until onions are translucent and carrots have softened (about 5-7 minutes). Stir in the minced garlic and cook for an additional 60 seconds.
  2. Add the cubed butternut squash and sweet potato to the pot, stirring to coat in the aromatics. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are fork-tender (approx. 15-20 minutes).
  3. Stir in the coconut milk, maple syrup, cinnamon, and ginger. Use an immersion blender to process the soup until completely smooth. Heat through for another 2 minutes until glossy.