Ingredients
3 c sweet potato peeled and cut into cubes
3 1/2 c butternut squash, peeled and cubed
1/2 c chopped onion
1 c vegetable broth
1/2 c butter, sliced
13 1/2 oz coconut milk
1/2 teasp. ground cumin
1/2 teasp.ground cayenne pepper
1 1/2 teasp. salt
3-4 green onion, finely chopped for garnish
Preparation
Saute onions with butter. Add the rest of the ingredients. Cook until all vegetables are tender. Puree using an immersion blender. Add green onions for garnish, if desired.
