Butternut Squash–Sweet Potato Soup

Modified from http://makingthymeforhealth.com/butternut-squash-sweet-potato-soup-vegan/

Ingredients

2 tablespoons butter
1 cup diced onion
1 cup carrots, peeled and cut into ~1/2" chunks
1 lb frozen butternut squash
1 large sweet potato, peeled and diced (about 2 cups)
4 cups vegetable broth
1 cup lite coconut milk
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
1/8 teaspoon ground nutmeg

Directions

In a large pot, warm the butter/oil over medium heat. Add the onion and cook for 5 minutes. Add the spices and stir, cooking for 1 minute.

Add the broth and diced sweet potato to the pot and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes. Add butternut squash, return to a boil, reduce to simmer, and cook an additional 10 minutes.

While the vegetables are simmering, steam the carrots in a microwave-safe bowl for 5 minutes until tender.

Using an immersion blender, puree the vegetables until a thick, smooth consistency is reached. Add the coconut milk and the steamed carrots. Stir to combine then cook until heated through, about 3 minutes.