Butternut Squash and Sweet Potato Soup

An easy-to-make soup that’s so rich and creamy, you’d never know it was vegan!

1 medium butternut squash, peeled and diced (about 5 cups)
1 large sweet potato, peeled and diced (about 3 cups)
2 carrots, peeled and chopped, (about 3/4 cup)
1 small yellow onion
2 tablespoons olive oil
4 cups vegetable broth
1/4 cup full fat coconut milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

View the full recipe at Making Thyme for Health →