Sweet Potato (Squash) Soup

Sweet Potato (Squash) Soup
*Makes 4-6 Servings

This soup features a few of the many fall veggies we have on the farm – delicata squash (aka sweet potato squash), sweet potato, and onion. Both of the squash are small and easy to peel & chop. These powerhouse ingredients are chock full of not only delicious flavour, but also vitamins A and C! Blending the soup + adding some coconut milk provides an amazingly creamy texture and the cinnamon and nutmeg add some wintertime depth to the overall flavour. 

Ingredients:
2 delicata squash (aka sweet potato squash), peeled and cubed
2 large sweet potato, peeled and cube
1 onion, diced
2 cups low-sodium vegetable broth
1/2 cup coconut milk
Pinch of cinnamon and nutmeg
Pinch of salt and pepper

Directions:
Place vegetable broth in a medium-sized pot and add the diced onion and peeled and cubed squash and sweet potato over medium-high heat. Bring mixture to a boil and then lower heat and simmer for approximately 20 minutes or until squash and sweet potato are tender. Blend soup mixture using an immersion blender or a blender. If using a blender, allow soup to cool and then transfer in small batches. Once soup is blended, mix in coconut milk and spices. Add salt and pepper to taste.

Recipe created by Alex Chesney, RD