1 Large Skinned Butternut squash ( or 2 small Butternut Squash)
2 medium sized Sweet Potato (no skin)
2 TBS Coconut Oil
3 cans 13.5 FL oz - Coconut Milk
1 Tsp minced Ginger
1/2 Tsp Ground Nutmeg
1/2 Tsp Garlic Powder
1 Tsp Red Pepper Flakes
1/2 Tsp Truffle oil
2 strands of Saffron
Roasted Pumpkin Seeds - Can also use Sun Flower Seeds
Salt and Pepper
Honey (if not doing Whole 30)
Take off the skin from the sweet potato and butternut squash soup and cut up into 2 inch squares. Boil water- toss the sweet potato and butternut squash in the water This will take about 15 min. You should be able to put a knife right into them with out a problem when finished. Strain.
After strained, put into the blender. Add 2 cans of coconut milk and blend. Put a pot on medium heat and add the coconut oil and ginger. Cook until fragrant (about 2 minutes). Add in the blended sweet potato and butternut squash soup mix. This will be pretty thick. Add in the last Coconut Milk can. Stir. Add nutmeg, garlic powder, red pepper flakes, truffle oil, and salt and pepper to taste. Stir and Cover for 30 minutes.
Add in the saffron and stir. Taste. If you like it a little heated (spice) and in some extra red pepper flakes. Salt and Pepper (if you wish) to taste
Scoop into bowls. To plate, top with pumpkin seeds, cilantro, and drizzle a touch of honey (if not on Whole 30). The honey with the red pepper flakes are a nice combo.