Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 1 lb butternut squash, peeled and cubed
  • 1 lb sweet potato, peeled and cubed
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups chicken or vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tsp dried thyme
  • 1 tbsp lemon juice

Instructions:

  1. Heat the butter or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and celery, sautéing for 4–5 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds.
  2. Increase heat to high. Add the cubed butternut squash and sweet potato. Stir occasionally for 6–8 minutes until the edges of the cubes turn a golden-brown, mahogany hue.
  3. Stir in the dried thyme, salt, and pepper, then pour in the broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until vegetables are fork-tender.
  4. Remove the pot from heat. Stir in the coconut milk (or cream) and lemon juice.
  5. Use an immersion blender to purée the mixture directly in the pot until the texture is completely smooth and velvety.