Hearty Butternut Squash and Sweet Potato Soup Recipe for Fall - AZ Cuisines

Ingredients

• 1 medium butternut squash, peeled and chopped
• 2 medium sweet potatoes, peeled and chopped
• 750 milliliters (3 cups) vegetable stock or water
• 400 milliliters (1 1/2 cups) full-fat coconut milk
• 1 yellow onion, sliced
• 3 cloves garlic, peeled
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon chili powder
• 1 teaspoon chili flakes
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh coriander for garnish
• 2 tablespoons reserved coconut milk