Ingredients:
1/2 sweet potato (peeled and diced)
1 medium spaghetti squash (peeled and diced)
1 onion (peeled and diced)
2 cloves of garlic (peeled)
2 sprigs of fresh thyme (or 1 tbsp of dried thyme)
2 bay leaves
1 tsp turmeric powder
1/2 tsp sweet paprika powder
100 ml white whine
1 can of coconut milk
2-3 cups of water
salt and pepper
avocado oil (olive oil)
Method:
Peel and dice the sweet potato, squash and onion. Cook the vegetables (including the garlic) in a large pot with some avocado oil over medium-high heat until slightly brown.
Add in the turmeric, paprika, bay leaves and fresh thyme, stir and deglaze with the white whine. Add water until the vegetables are fully covered and cook on low heat for about 30 minutes.
Add in the coconut milk and simmer for another hour or so until the squash is soft enough. Take out the bay leaves and the thyme (if using fresh sprigs) and let the soup cool down for 15 minutes. Once the soup is cooled down mix in a high speed blender and add salt/pepper to your liking. Refrigerate soup for up to 2 days or freeze