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Sweet potato butternut squash soup

Sweet potato + butternut squash = the dream team. Who can complain? Only monsters!!! (P.s. sorry if you're not a fan of sweet potato or butternut squash and I just called you a monster - I get quite defensive when it comes to this soup - working on it hehe!)

Squash soup

So let's skip the small talk, how can you make this drool-worthy dairy-free and super healthy bowl of goodness, you ask? It's all below!

You will need (4 servings):

- 1 large sweet potato (oven roasted at 180 degrees - brush with olive oil, salt and pepper, wrap in foil and roast for 45 minutes)

- 1/2 medium butternut squash (oven roasted at 180 degrees, brush with olive oil salt and pepper, do not wrap, simply roast for 45 minutes to 1 hour)

- 1 large white onion

- 1/4 cup oats

- Salt and pepper

- Olive oil

- Parsley for garnish

- Optional: coconut milk


1- After roasting the veggies (see notes above), Chop the onion into slices, and in a large pot, heat up 2-3 tbsp of olive oil and add the onions.

2- Chop the roasted sweet potato and pumpkin into cubes and add them to the onions pot once they turn a yellowish color. Stir together for a minute or two, then add boiling water to cover almost 3/4th of the veggies (do not add too much or fully cover if you want your soup to be thick). Set the heat on low after boiling.

3- Add 1 tsp of salt and 1/4 tsp of pepper and 1/4 cup of oats. Stir together, then blend.

4- Optional: you may keep the soup as is, or you may add 1/2 cup of coconut milk if you like the flavor. Totally up to you! If you wish to add the coconut milk, after blending, pour the soup back in the pot, add the coconut milk, stir and let it boil, then set it on low to simmer for 5 minutes.

5- Garnish with parsley and serve warm ;)!

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