Sweet Potato Banana Squash Soup

Sweet Potato Banana Squash Soup

photo by recipe author

Servings: 8 to 10

• 1 tablespoon organic virgin coconut oil
• 1 large onion, diced
• 2 cloves garlic, crushed
• 2 teaspoons organic curry powder
• 2 large sweet potatoes, peeled and cubed
• 1 large banana squash or any other squash of your choice, peeled and cubed
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 tablespoons dried organic basil leaves
• 1 quart organic chicken stock or vegetable stock
• 2 cups organic coconut milk*

Heat coconut oil in a large stock pot; add onions and garlic and cook until soft; add curry powder and cook for 1 minute more.

Add the sweet potatoes and squash; stir and cook for 2 minutes.

Add salt, pepper, basil leaves, chicken stock and coconut milk; bring to a boil and reduce to a simmer for 20 minutes or until the sweet potatoes are cooked.

Blend or process until mixture is smooth.

Serve soup hot or cold.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jean, Salt Lake City, UT

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