Vegan Butternut Squash & Sweet Potato Soup

This soup is soooooooo delicious! It is great for kicking that cold or flu to the curb.

Health Benefits in Butternut squash:
- Low in fat
- Giant dose of dietary fibre
- Very high in potassium
- High in Vitamin B6, Vitamin A & Vitamin C
- Because of the yellow colour, butternut squash is jam packed with carotenoids, shown to protect against heart disease

Health Benefits of Sweet Potato:
- High in Vitamin C, Vitamin B6, Vitamin A and contain Vitamin D
- Good source of Iron & Magnesium
- Great source of potassium
- The natural sugars are slowly released into your blood stream, helping you with energy and blood sugar levels, without crashing or weight gain

Health Benefits of Ginger:
- Ginger improves the ability for your body to absorb all of its nutrients
- Clears microcirculatory channels in your body, as well as sinuses
- Helps tummy aches as well as tooting!
- Literally the fixer upper of all things wrong

So basically when we get down to it... This soup is frickin amazing for you and super tasty. Lets get to the recipe!

Before we get down to it, please be aware that you do need a Food Processor for this recipe. A blender could possibly work... but its questionable!

You will need:
1 Butternut Squash
1 Sweet potato
1 Medium sized onion
4 Cloves of garlic
1 Chilli pepper
2 Toonie sized pieces of Ginger
2 Cans of water chestnuts
1 Can of Coconut Milk
2 Boxes of Vegetable broth

1. Cut butternut squash in half, take out the guts, drizzle olive oil (or coconut oil) on the inside, a little bit of salt, pepper, and cinnamon. Bake in the oven for about an hour at 400 degrees.
2. For the sweet potato, cut off the yucky ends, peel the skin off, and place into boiling water for about 25 minutes, or until soft enough to stick a fork through.
3. When both are done, mash them together. Make sure to scoop the butternut squash out of its shell.
4. For the broth, bring 2 boxes of vegetable broth to a light boil. At the same time chop up your onion, garlic, chilli pepper and ginger and begin to sauté!
5. Add sautéed onions, garlic, chilli pepper and ginger to the broth also adding the squash and potato
6. Let all of this goodness simmer for about 15 minutes
7. Pour everything into the food processor and chop it all together making it nice and thick. (This could take a couple rounds because of how much soup there is!)
8. Pour everything back into the pot, and add in 1 can of coconut milk, making it nice and creamy
9. Chop up some water chestnuts and add those in right after
10. Let simmer for 5 minutes, and ENJOY!!!

DELICIOUS AND NUTRITIOUS!