Half of a medium size butternut squash
1 small sweet potatoe, or half of a large one
1/3 cup yellow onion (optional - if tolerated)
1T Olive oil
2 Cloves garlic
3-4 cups veggie broth
1 tin coconut milk
1 t pure maple syrup
Cinnamon, nutmeg, tumeric (to taste and if tolerated)
fresh thyme, chopped fresh parsley, fresh ground pepper (to taste)
Boil the squash in a pot of water for a few minutes to make it easier to peel. Carefully remove it from the pot and dump the water.
Meanwhile, wash and chop the sweet potatoe into cubes, dice the onion (if using), smash and chop the garlic.
If using onions, heat up some olive oil in a frying pan or cast iron skillet on a very low heat and add the onions. Let them cook slowly and stir with a flipper occasionally.
When the squash is cool enough to handle, carefully peel, cut in half, and de-seed the squash. Cut it into cubes. You can put the other half of the chopped squash in the freezer for later use.
Put the sweet potatoes and squash into the pot and add enough veggie broth to just cover them, about 3 or 4 cups. If you are using boullion cubes, use a bit more of the boullion than you normally would. For example, if the box calls for 2 cups water per cube, then use two cubes for three cups of water (or two and a half cubes for four cups of water. You get the idea.) Bring to a boil and then reduce heat and simmer for about 10 minutes.
When onions are translucent, add the garlic and thyme to the pan and saute for another minute or so, then empty the contents of the frying pan into the pot. Simmer a few minutes more.
Puree the soup in a blender or food processor. You can do it in batches if it doesn't all fit into your blender. Open the lid periodically to release the steam. Then pour the soup back into the pot.
Add coconut milk, spices, and maple syrup. Simmer for a couple more minutes. Have a taste to test the seasonings and see if it needs more of anything. Add some chopped fresh parsley, if desired.
Serve :) .