Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 cup chopped onions ((1 small-medium onion))
  • 1 butternut squash, peeled and diced, Note 2 ((about 5 cups))
  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, minced (2 teaspoons) (or 1/4 tsp garlic powder)
  • 4 1/2 cup vegetable stock or vegetable broth ((or chicken broth))
  • 1 tablespoon fresh ginger grated ((or 1/2 tsp powdered ginger))
  • 4 mandarins or clementines (zest and juice), Note 1
  • salt and black pepper to taste ((about 1 tsp. salt).)
  • 1 can coconut milk ((about 2 cups))
  • OPTIONAL: 1/2-1 tsp. sriracha hot sauce (or a pinch of red pepper flakes); pinch of nutmeg; 1-2 teaspoons curry powder.
  • GARNISH: Chopped cilantro, fresh thyme or parlsey; pecan pieces or pepitas (pumpkin seeds); or pea shoots

Instruction

  • SAUTE VEGETABLES : Heat olive oil in a large pot to medium high. Add onions and sauté until translucent, about 2-3 minutes. Add diced squash, sweet potato and garlic. Sauté while stirring for 2-3 minutes. Note 3 for instant pot version.
  • SIMMER SOUP: Add broth, mandarin zest and juice, ginger, salt and pepper. Bring to boil, then reduce to medium-low to low heat. Simmer for 20 minutes or until vegetables are soft.
  • PUREE SOUP AND FINISH: Use immersion blender to purée soup. Blend or stir in coconut milk. Add sriracha, nutmeg or curry powder, if using, to your taste. Adjust seasonings, adding more mandarin/clementine juice if you like. Serve blended soup in bowls, mini cups or mugs, sprinkled with garnishes as desired.