Winter is almost over, but this chilly day means it’s time to break out the winter squash sweet potato soup. I’m sad to say that I woke up to an inch or so of snow on the ground, which isn’t much, but it was just enough that I had to take a deep breath and fill that cup of coffee extra full today. The past few days have been absolutely gorgeous. It’s hard to go from 75 and sunny to 20-something and snowing. Know what I mean?
But the good news is that I got to squeeze in another soup this year. I have a fabulous new cookbook, Afro-Vegan by Bryant Terry, that inspired this sweet, rich and simple soul-warming goodness that got two thumbs up from the whole family. As usual, I didn’t follow the recipe to a tee, and Bryant might actual be squirming because I added bone broth to his vegan delight, but hopefully he’ll understand.
Don’t take the simplicity of this soup for granted, because it’s GREAT!
- 8 cups bone broth
- 3 cinnamon sticks
- 4 large sweet potatoes, peeled and diced
- 1 medium kobocha squash, peeled and diced
- 1 tsp salt
- 1/4 - 1/2 tsp white pepper
- coconut cream, for serving
- Bring the broth and cinnamon sticks to a slow boil. Add the squash and sweet potatoes and return to a boil. Cover and simmer on low for approximately 30 – 45 minutes or till the veggies are extremely tender.
- Add salt and white pepper. Blend the entire mixture in a blender or with an emersion blender.
- Serve hot topped with a dollop or two of coconut cream.
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