Spaghetti Squash Soup with Coconut Milk and Sweet Potato
Julia Koban Trigo
Colorado Springs, Colorado
½ sweet potato, peeled and diced
1 medium spaghetti squash, peeled and diced
1 onion, peeled and diced
2 cloves of garlic, peeled
2 sprigs of fresh thyme (or 1 tbsp of dried thyme)
2 bay leaves
1 tsp turmeric powder
½ tsp sweet paprika powder
100 ml white wine
1 can full-fat coconut milk
8-10 cups water
Salt and pepper
Avocado oil (or olive oil)
• Peel and dice the sweet potato, squash and onion. Cook the vegetables (including garlic) in a large pot with a little bit of avocado oil over medium-high heat until slightly brown.
• Add in the turmeric, paprika, bay leaves and fresh thyme. Stir and deglaze with white wine. Add water until the vegetables are fully covered, and cook over low heat for about 30 minutes.
• Add in the coconut milk and simmer for another hour or so until the squash has softened enough. Take out the bay leaves and thyme (if using fresh sprigs) and let the soup cool down for 15 minutes. Once the soup is cooled down, transfer into a high-speed blender, add salt/pepper and blend until smooth. Refrigerate soup for up to 2 days or freeze.