1medium butternut squashpeeled and diced (about 5 cups)
1large sweet potatopeeled and diced (about 3 cups)
1/2cupfull fat coconut milk
Red pepper flakes
Additional coconut milk
In a large pot, heat the olive oil over medium heat. Add the carrot and onion, and cook until soft, about 5 minutes.
Stir in the garlic and spices, cook until garlic is fragrant, about 1 minute.
Add the diced squash and sweet potato to the pot.
Pour in the vegetable broth and bring to a boil, cover and cook until the veggies are fork tender, about 25 minutes.
Turn off the heat and use an immersion blender to puree until thick and smooth.*
Add the coconut milk and return to medium heat until heated through, about 5 minutes. Finish with your choice of toppings and enjoy!
*If you don't have an immersion blender, then cool for 10 minutes and blend in a blender in several batches - remove the circular plastic part of the lid and cover with a kitchen rag to allow the steam to escape.