INGREDIENTS:

• 2 tbsp olive oil 
• 2x garlic, minced
• 1 small yellow onion, chopped 
• 1 tbsp fresh turmeric 
• 1 tbsp fresh ginger
• 2 tsp salt 
• ¼ tsp pepper 
• ½ tsp cinnamon 
• ⅛ tsp ground clove 
• ¼ chili flakes 
• ¾ tsp smoked paprika
• 2 cups cubed butternut squash (1 inch cubes)
• 1 cup cubed sweet potato (1 inch cubes)
• 1 tbsp Soursop Pumpkin Power Shake
• 1 tbsp chicken stock paste
• 6 cups water
• 1x 400ml can coconut milk
• Garnishes: lime wedges and cilantro

INSTRUCTIONS:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until softened, about 4-5 minutes. Stir in the grated turmeric, grated ginger, salt, pepper, cinnamon, clove, chili flakes and smoked paprika. Cook for 1 minute, stirring a few times.
2. Stir in the butternut squash, sweet potato, Soursop Pumpkin Power Shake and chicken stock paste. Cook for 1 minute. Add the water and bring to a simmer. Cook for about 30 minutes until the butternut squash and sweet potato are tender and the soup has reduced. Remove from the heat and stir in the coconut milk.
3. Puree the soup in the pot using a hand blender or in two batches using a countertop blender.
4. Garnish with a squeeze of lime and cilantro and enjoy!

Notes: If you don’t have chicken stock paste you can substitute with vegetable stock paste. Or, use chicken broth or vegetable broth instead of water.