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Prep Time
20 Mins
Cook Time
30 Mins
Yield
Serves: 8

How to Make It

Step 1

In a Dutch oven, warm oil over medium heat. Add onion, celery and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.

Step 2

Add spices and thyme; sauté 30 seconds. Stir in squash, potatoes, broth and coconut milk; bring to a boil over high heat. Reduce heat to medium-low; simmer until squash and potatoes are tender, approximately 15 minutes. Remove from heat; cool slightly. Puree in batches in a blender; rewarm as needed. Garnish with cilantro, if desired.

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