On a chilly fall night, nothing ever sounds better than a hot vegetable soup. As my kitchen is stocked with tons of sweet potatoes and squash, and that combination happens to create my favorite soup, I did the peeling, chopping and boiling in the morning and let the flavors simmer together for the rest of the day. Though I do not eat dairy, my husband does, so I sprinkled some goat cheese on the top for him!
2 large sweet potatoes
2 cups of cubed butternut squash
1 1/2 tsp of olive oil or coconut oil
1/2 vidalia onion
1 garlic clove
1 turmeric root, or 1/2 tsp of turmeric powder
1/4 tsp of paprika
1/4 tsp of cumin
2 sage leaves
1 1/2 tsp of Himalayan sea salt
2 1/2 cups of water or vegetable broth
1/2 cup of toasted pumpkin or sunflower seeds
Goat cheese optional
Cube the sweet potatoes and butternut squash. In a large soup pot, melt 1 1/2 tsp of coconut oil. (This can be substituted with olive oil, but for this soup, I love the added flavor of coconut). Add the onions, turmeric and garlic into the pot and cook until just slightly brown, about 8 minutes. Add the pototoes and the squash, the paprika, cumin and sea salt and cook for about 20 minutes. Add the bay leaves.
Add 2 1/2 cups of water and bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer, for as long as you can! I think soups have a different flavor when they cook on a low fire for many hours. Let cool, remove the bay leaves, and puree the soup in a blender or using an immersian blender until smooth.
Coat the seeds in a pinch paprika, cumin and sea salt on medium heat for about 5 minutes. Continue stirring as they can burn quickly.
Garnish the soup with goat cheese and toasted seeds. Bon appetite! Totally husband approved.