In this recipe I’ll show you how simple it is to make a vegetarian roasted sweet potato and squash soup with elements of the Caribbean. With the use of coconut milk and finely diced scotch bonnet peppers, you’ll love the taste and texture of this soup. You can add more zing to this vegetable soup with the use of thyme, rosemary and other herbs you enjoy using. And finish off with some freshly grated nutmeg and top with chopped chives.
You’ll Need…
1 acorn squash
1 sweet potato
3 cups veg stock
1 large shallot
4 cloves of garlic (with skin)
1/4 scotch bonnet pepper
1/2 teaspoon salt
fresh ground black pepper
2 tablespoon olive oil
3/4 cup coconut milk
Note: you can also add your fav herbs and top with freshly grated nutmeg and chopped chives.
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