Butternut Squash-Sweet Potato-Coconut Soup

    Good evening friends! I apologize for not making any posts in the last week, but I've been a little busy. First news first, I got a job! I know, I can hear you all cheering. Thank you, thank you. It's at a small bakery out in Scarborough called Knead Bakery. They do breads, desserts, bars, cookies, cakes, and wholesale orders.  So far I have done one 'stage' (pronounced like portage, which is a try-out) and worked one full day. So, due to my new employment, I won't be posting on as frequent basis as I currently was and I won't be posting as many recipes for sweets; I will stick to more savoury ones for the time being.

        Moving on, today's recipe is delicious. Thank you Matt and Caitlin for this amazing recipe. It's cooked in a Crock-Pot (or slow-cooker), if you don't have one, go out and get one now, they are the best. Nothing is better than starting a meal in a slow-cooker, going out and and walking around all evening as a Zombie in the rain, then coming home to a piping hot bowl of soup.

Here's what you need:

1 butternut squash
1 large sweet potato
1 onion
1/4 cup butter
14 oz chicken stock (divided) - You could use water or vegetable stock
1 can coconut milk
salt and pepper to taste
chili powder to taste
cumin, curry, or turmeric to taste

1. Cut up the butternut squash into cubes and place in the slow-cooker.

2. Cut up the sweet potato into cubes and place in the slow-cooker.

 3. Dice the onion and put it in the slow-cooker with the butter (I cut mine into cubes and dropped them on top, you'll also notice some peppers. I threw those in because they were left over from tacos the night before).

4. Pour in 7 oz of the chicken stock. Cover, and no peeking!





5. Cook on HIGH for 4 hours.

 6. Once the four hours are up, use your hand blender and blend your soup. Add the rest of the stock, the can of coconut milk, and the spices. Blend again.


7. Cover and cook on HIGH for an additional 15 minutes. Ladle into bowls and garnish with chili powder and chives or minced jalapenos (both are tested and delicious!)


     You can play around with the spices and flavours. Depending on the squash and sweet potato you get, you might find the soup to be sweet, so playing around with the spices should help. Have fun with it!

                                                                                                                Enjoy!
                                                                                                                     Mel