Ingredients

The following ingredients have 2 Servings
  • 1 cup peeled and chopped sweet potatoes
  • 1 cup chopped butternut squash
  • 1 tsp salt
  • 1/2 tsp crushed black pepper
  • 2 tsp lemon juice
  • 2 cups vegetable broth
  • 1/2 cup unsweetened coconut milk ((tetra pack))
  • 1 tbsp chopped walnuts
  • 1 tsp pumpkin seeds

Instruction

  • Preheat oven at 425 degree Fahrenheit and prepare a cookie sheet/sheet pan with a greased liner.
  • In a mixing bowl combine salt, pepper, potatoes and squash and mix well that each pieces of the potatoes and squash are well coated with the seasonings.
  • Place the potatoes and squash with ¼ inch gap on the prepared cookie sheet and cover all the pieces with lemon juice.
  • Put the sheet in the middle rack of the oven and bake for 20 minutes or until the potatoes and squash are soft.
  • Once the squash and potatoes are baked blend them along with the vegetable broth in a blender.
  • Now heat a saucepan and pour the blended stock into it and cook covered for couple of minutes.
  • Lastly add the coconut milk and bring to couple of boils and turn off the flame.
  • Pour the soup in soup bowls and garnish with walnuts and pumpkin seeds and serve warm or at room temperature.