Delicata Squash and Sweet Potato Soup
DATE: October 13, 2023
- Time: 45 Mins.
- Serves: 4
Featured product
Here Comes The Yum
Turmeric Ginger Spice
Here Comes The Yum Refill
- 2 medium-sized Delicata squash, peeled, seeded and cut into cubes
- 1 sweet potato, peeled and cut into cubes
- 3 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 tbsp Here Comes the Yum Turmeric Ginger Spice
- 4 cups vegetable broth
- 1 15 oz. can unsweetened coconut milk
- 1 tbsp fresh lime juice
- sea salt
- black pepper
- Fresh mint leaves for garnish
For the topping
- ½ cup pumpkin seeds
- ¼ cup unsweetened coconut flakes
- 1 tbsp Here Comes the Yum Turmeric Ginger Spice
- Zest of one Lime
- pinch of cayenne pepper
Directions
- Start with the topping: add all the topping ingredients to a small baking sheet and bake in the oven at 350˚F for 10 minutes, watching carefully and turning halfway. Keep a close eye on them-they can scorch quickly. When golden brown, remove from the oven and set aside.
- Use a dutch oven or large soup pot to make the soup. Over medium high heat, add the olive oil. When hot, add the onion and allow to sweat for 2-3 minutes until translucent. Add the garlic, and sauté for one minute then add the Here Comes the Yum Turmeric Ginger Spice. Sauté the vegetables and allow the spices to cook for 2 minutes.
- Add the Delicata squash, sweet potato and vegetable broth. Bring to a boil, cover and cook for 25 minutes.
- When cooked, use an immersion blender to puree in the same pot. Alternately, transfer the soup to a high powered blender and puree, then carefully return to the same soup pot.
- Add the coconut milk to the soup, bring back to a gentle boil. Season with salt and black pepper to taste. Remove from heat and add the lime juice.
- Ladel the soup into individual bowls and sprinkle with the roasted nut mixture and fresh mint.
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