Coconut Apple Butternut Soup

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Base Type
Preparation Time
Serving Size
Refresh / Double it
yields 1 gal  
Source Description
Last Modified

3 Pound peeled diced Butternut Squash 
1 Pound peeled diced Sweet Potato
4 Tablespoon Salt
4 Ounce Olive Oil
3 Tablespoon minced Garlic
1 1/2 Pound diced Yellow Onion
3 Each peeled diced Gala Apple
6 Cup Veg Broth
1 Tablespoon sage, fresh
2 Teaspoon Cinnamon, ground
2 Teaspoon Nutmeg
1 Teaspoon All Spice
1 Tablespoon Ginger, dry ground
13 1/2 Fluid Ounce 1 small can Coconut Milk
2 Teaspoon Black Pepper

Peel and dice your sweet potatoes and butternut squash. toss in a bowl with olive oil and salt, cook in oven at 350 degrees for 10-15 minutes. They should still be firm but slightly roasted. Set aside. 

In a large stock pot, heat oil and saute onions and garlic over meduim heat for app. 3 minutes, or until slightly translucent. Add your par-roasted Squash and Sweet Potatoes, saute for an additional 3-4 minutes. Add remaining ingredients except coconut milk to pot. Bring to a boil and simmer for 20-30 minutes or until potatoes are tender. Turn off heat, bermix until smooth, adjust seasoning if needed. 
Add Coconut milk and stir in. transfer to 2inch full hotel to cool.