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Sweet Potato Banana Squash Soup photo
Sweet Potato Banana Squash Soup
photo by recipe author

Servings: 8 to 10

Preparation Time: 1 hour

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
FYI -- I've never seen a banana squash in any store since I've been on the east coast so people may not have an idea on the dimensions of a typical grocery store serving size. So would 2lbs of squash be a good approximation?
# Posted By Oly | 11/17/11 8:17 AM
2 lbs. of squash would be fine.
# Posted By Jean | 11/18/11 10:08 AM

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