Sweet Potato and Squash Soup with Coconut Milk

6 servings

Preparation time: 10 min

Cooking time: 20 min

Ingredients

• 4 sweet potatoes
• 1 pumpkin or ½ butternut squash
• 1 onion
• 250ml coconut milk
• 700ml water
• Salt and pepper
• 1tsp curry powder
• olive oil

Preparation

• Wash and chop the vegetables.
• In a casserole dish, sauté the onion in a little oil.
• Add the chopped vegetables to the pot and pour the water and coconut milk in. Season with salt and pepper.
• Cover and cook for about 20 minutes.
• When the vegetables are cooked, add the teaspoon of curry powder and mix.
• Once cooled blend the mixture.
• Serve with a sprinkling of roasted squash seeds on top.