Instructions

1. Begin by preparing your ingredients. Halve the delicata squash lengthwise and scoop out the seeds using a spoon. Cut the squash into half-moon slices for easier cooking. Peel the sweet potatoes and cut them into 1-inch cubes. Chop the onion and mince the garlic cloves.
2. In a large pot, heat the tablespoon of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
3. Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent the garlic from burning.
4. Next, add the cubed sweet potatoes and sliced delicata squash to the pot. Stir to combine the vegetables with the onion and garlic mixture.
5. Pour in the 4 cups of vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the sweet potatoes and squash are tender when pierced with a fork.
7. After the vegetables are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
8. If desired, stir in the 1/2 cup of coconut milk for added creaminess and a hint of sweetness. Season the soup with 1 teaspoon of ground cinnamon, and salt and pepper to taste. Mix well to incorporate the seasonings.
9. Return the pot to low heat and allow the soup to warm through for an additional 5 minutes. Taste and adjust the seasoning if necessary.
10. Once heated through, ladle the soup into bowls and serve hot. You can garnish with a sprinkle of cinnamon or a drizzle of coconut milk for an extra touch.