Because I live in an intentional community, I developed this recipe to feed about 30 people. So, feel free to scale it down for a smaller family!
- 10 cups Vegetable broth
- 8 cans (16 cups) full fat coconut milk
- 20 cloves garlic (crushed)
- 5 Tbsp sea salt
- 5 large butternut squash (peeled and cut into large chunks 3”x3”)
- 5 large sweet potatoes or yams (peeled and cut into large chunks 3”x3”)
- 8 green onions (chopped)
- 10 pinches (large pinches) cumin powder
- 6 Tbsp dry parsley flakes
- 8 Tbsp. Vegan butter (or coconut oil)
- 5 Tbsp. Olive oil
- Place butter, oil, salt, sweet potatoes, squash, garlic and green onions in a very large put and sauté 5 minutes.
- Add broth, cumin, coconut milk and parsley flakes. Bring all to a boil, turn it down to a simmer and cook until veggies are tender. This takes about 35-40 minutes.
- Mash the big chunks up a bit so it is both creamy and chunky. Serve it hot.
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