I crave this soup when the weather gets chilly. Throws together in about 10 minutes if the squash and sweet potato are baked beforehand. Plus I always have these ingredients on hand or can substitute more of one.
Ingredients:
1 medium butternut squash cleaned and baked skin side up
1 large sweet potato baked same way (or large 40 oz canned - drain syrup)
1 28oz can pumpkin puree
1 20oz can coconut cream
1 pint unsweetened applesauce
1 Tablespoon Salt
Blend ingredients in blender until smooth. May add 1-2 cups water in order to blend it. Simmer in soup pot til warm and thick. Serve garnished with toasted pumpkin seeds or rosemary with a dollop of whipped coconut cream. Go here for Whipped Coconut Cream recipe.