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Canola oil
Garlic cloves, finely chopped
Spanish onion, coarsely chopped
Small acorn squashes, peeled and diced (about 4 cups)
Sweet potatoes, peeled and diced (about 2 cups)
Maple syrup
Curcuma
Curry powder
Chicken or vegetable broth (low in salt)
Coconut water
Ground pepper
Salt
In a pot, brown the onion, garlic, acorn squash, and sweet potatoes in a bit of oil for about 7 minutes.
Then, add the maple syrup and spices. Cook 1 more minute.
Pour the chicken broth and coconut water equally so as to cover the vegetables.
Let simmer for 30 minutes over medium-high heat.
Finally, serve the soup in cute bowls and garnish with parsley, a spoon of fresh cream, or roasted pumpkin seeds.
