SWEET POTATO AND BUTTERNUT SQUASH SOUP ENJOY DAN:

SWEET POTATO AND BUTTERNUT SQUASH SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1-butternut squash

2 sweet potatoes

1 onion

2 tablespoon olive oil

3 garlic cloves,

1-thumb-size fresh ginger

4 cups vegetable stock

1 teaspoon EACH cumin, and ground coriander

2 teaspoons chili powder

1(14.5 Oz) can coconut milk

2 teaspoon tahini (1 teaspoon stir into the soup the other drizzle

2 tablespoon lime juice

Sprinkle of sumac

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Place squash and sweet potatoes on a prepared baking sheet.

2.   Bake for 1 hour.

3.   When cool then scoop out the flesh of the sweet potato.

4.   Add oil to a skillet over medium-high heat and sizzling

5.   Add onion and sauté for 6-8 minutes.

6.   Add garlic, and ginger to the onions and sauté for 1 minutes.

7.   Add stock, sweet potatoes cumin, coriander and chili powder.

8.   Roughly chop the squash and add to the skillet.

9.   Add coconut milk and bring to a boil, then reduce-heat.

10  Blend with hand immersion blender, mix until smooth.

11  If to thick add more water.

12  Add the tahini and lime juice, stir to combine.

13  Serve with a swirl of tahini, and a sprinkle of sumac.

ENJOY DAN:                               LIVE WELL LAUGH OFTEN AND LOVE MUCH!!