Sweet Potato & Butternut Squash Soup

• 1 large butternut squash, cubed
• 2 large sweet potato, cubed
• 2 white onions or shallots, chopped
• 1 can organic coconut milk
• 2 tablespoons olive oil, or oil of choice
• 2 cups Chicken or Vegetable stock
• 2 tablespoons Green seasoning
• 3 sprigs Thyme
• 1 tablespoon Chief's Curry Powder
• 1 scotch bonnet pepper
• 1 bay leaf
• 1 splash Worcestershire sauce
• 1 teaspoon Sea salt, or to taste
• 1 teaspoon Black pepper, or to taste
• 1 teaspoon ginger, optional

1. Heat 1 tbs olive oil in a large pot over medium heat. Soften the onion for a couple of minutes, then add the cubed sweet potato and squash, splash with Worcestershire sauce and stir as well as you can until the vegetables begin to soften.
2. Add the green seasoning, thyme, curry powder, salt, pepper, and ginger, then stir the cubes until evenly coated. Saute for 5-10 minutes
3. Add the stock and coconut milk, filling the pot about 3/4 full. The more liquid you add, the thinner the soup; this measurement should give you a thick consistency. Give it a stir.
4. Add the bay leaf and whole scotch bonnet pepper, being careful not to break the pepper, unless you enjoy your food extra spicy!
5. Place the lid on the pot and let it simmer on medium-low heat for 30-40 minutes or until the vegetables are soft.
6. Once softened, turn off the heat and carefully ladle all of the cubes and liquid into a blender. Blend until a smooth consistency.
7. Serve up with a slice of homemade bread and enjoy!

butternut squash, sweet potato, white onions, coconut milk, olive oil, chicken, green seasoning, thyme, chiefus curry, scotch, bay leaf, worcestershire sauce, salt, black pepper, ginger

Taken from food52.com/recipes/63849-sweet-potato-butternut-squash-soup (may not work)