Creamy Sweet Potato and Coconut Stew

Instructions

• In a soup pot, heat oil until shimmering.
• Add garlic, ginger, onion, and a pinch of salt. Cook for 3-4 minutes until soft and translucent.
• Stir in spices and toast for 1 minute.
• Add sweet potatoes and butternut squash. Stir well to coat the vegetables in spices and onion mixture.
• Pour in the coconut milk and vegetable broth. Bring to a low boil, then lower the heat and simmer for 20 minutes.
• Stir in the tahini and squeeze in juice from ½ lemon. Season with salt and pepper to taste.
• Transfer half of the stew into a blender and blend until smooth.
• Pour back into the pot and stir to combine.
• Serve stew with a sprinkle of roasted cashews.