Squash + Sweet Potato Curry

1 medium white onion, diced
4 cloves garlic minced
2 cups butternut squash, diced
1 large sweet potato, diced
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk

Heat the oil in a large saucepan and fry the onions for 4 – 5 minutes until golden, add the garlic and

Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes and butternut squash, curry powder, chipotle (or cayenne) and stir.

Cook for 5 minutes, stirring frequently.

Add 1/4 tsp more salt and pepper, coconut milk and cover.

Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.

Taste and add more salt, pepper, or curry as needed, if it is too spicy, add more coconut milk (however, this will make the soup thinner)

Serve with grilled chicken and rice. Maybe even a Gluten Free Pita or Naan.