Coconut Squash and Sweet Potato Soup

Coconut Squash and Sweet Potato Soup

Yield: 4 People
Prep Time: 25 Minutes Cook Time: 35-45 Minutes


1/2 Sweet Potato - Peeled, cut into dice - Steamed for 15 minutes
1/2 Butternut Squash - Peeled, cut into dice - Steamed for 15 minutes
1 Leek - Washed, cut into small dice
1/2 White Onion - cut into small dice
2 tbsp Unsalted Butter
3 Cloves Garlic - Minced
1 tsp Smoked Paprika
1 1/2 cans Coconut Milk

Chili Oil:
2 Red Chilies - Top Removed
1/2 cup Vegetable oil

1/2 cup Roasted Pumpkin Seeds


In a medium size pot add the butter and place over medium low heat. Add the onions, leeks and garlic. Sauté for 10 minutes stirring occasionally, add coconut milk and paprika. Bring to a simmer and add the sweet potato and butternut squash. Cook for 15 minutes then add the contents to a blender. Puree the mixture till it is silky smooth. Adjust taste with salt to liking, place mixture in a clean pot and keep warm till needed.

Chili Oil:
In a blender add the chillies with the oil and blend. Add 2 pinches of salt and strain through a fine strainer. Place oil in a squeeze bottle if possible and garnish soup. Add pumpkin seeds and serve.