Let's face it, ever since Mario Batali rocked those orange Crocs in the kitchen,
orange stands for chic cuisine.
This bright orange soup comes together quickly and satisfies your sweet tooth and your savory cravings at the same time.
Here it is in short:
3 cups peeled and chopped butternut squash
2 cups sweet potato
3 chopped shallots
2 tbsp butter
6 cups bone broth
1 tbsp ground cumin
1 tbsp smoked paprika
1 can organic coconut milk
salt to taste
Sauté the squash, sweet potato and shallots in butter until slightly softened, about 5 minutes.
Add the cumin and smoked paprika and stir to coat the vegetables.
Add the broth and simmer over low heat until vegetables are soft, 15-20 minutes.
Let cool slightly and then purée in a blender until smooth, adding coconut milk to each batch.
Return to the stockpot, heat through and season with salt to taste.
Garnish (or not) with toasted coconut flakes, cilantro leaves or toasted cashews.