Ingredients:

  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs butternut squash, peeled and cut into 1-inch cubes
  • 1 lb sweet potatoes, peeled and cut into 1-inch cubes
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 4 cups low-sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 1 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the avocado oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Add the cubed butternut squash and sweet potatoes. Stir in the turmeric, cumin, and cayenne pepper, ensuring the vegetables are evenly coated.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash and potatoes are fork-tender.
  5. Stir in the coconut milk. Use an immersion blender to puree the soup until velvety and smooth.
  6. Add the fresh lime juice, sea salt, and black pepper. Stir to combine and serve warm.