| 10 | 35 | 266 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 6 |
| 1 tbsp | Coconut oil |
| 1/2 onion(s) | Sweet onion (diced) |
| 1 1/2 cup | Sweet potato (chopped into 1 inch pieces) |
| 1 squash | Butternut squash (chopped into 1 inch pieces) |
| 3 clove(s) | Garlic (minced) |
| 1 1/2 tsp | Garam masala |
| 4 cup | Vegetable stock/broth |
| 2/3 cup | Coconut milk, sweetened |
| 1 pinch | Salt (to taste) |
| 171 gm | Kale Chips, Curry Up! flavour, Angel Kale Company |
Heat oil in a large pot or Dutch oven. Add onion and cook until translucent, about 5-7 minutes. Add sweet potatoes, squash, garlic, and garam masala and cook for an additional 4-5 minutes.
Add broth/water and bring to a boil before reducing to a simmer for about 20 minutes.
Transfer to a blender or use an immersion blender to puree. Add coconut milk and blend until smooth. (Don't fill your blender more than ⅔ or so at a time.)
Transfer to bowls and top with kale chips.
| Vegetables | 3.9 |
