Squash and Sweet Potato Soup:
3 tbsp. Olive oil 45 mL
4 cloves Garlic, minced
2 tbsp. Ginger, minced 30 mL
1 medium Butternut squash, peeled and cubed
1 medium Sweet potato, peeled and cubed
1 medium Carrot, peeled and diced
1 tbsp. Curry powder 15 mL
4 cups Vegetable stock 1000 mL
1 cup Coconut milk 250 mL



  1. Heat oil in large saucepan over medium heat. Add garlic and ginger and cook while continually stirring for 3 minutes.
  2. Stir in the butternut squash, sweet potato, carrots and curry powder. Continue to cook, while stirring for about 10 minutes.
  3. Add vegetable stock and bring to boil then immediately reduce heat and uncover. Let simmer for about 15 minutes or until vegetables are soft.
  4. Stir in coconut milk and continue heating for about 10 minutes.
  5. Remove from heat and place in food processor. Blend until smooth.
Nutrient Analysis Per Serving (makes 6 servings):
Calories: 196
Fat: 15 grams
Carbohydrates: 15 grams
Fibre: 2 grams
Protein: 2 grams