Roasted Butternut Squash Soup

Roasted Pumpkin Squash Soup

¼ Teaspoon Turmeric 

¼ Teaspoon Dried Chipotle 

4 Cloves of Garlic 

½ Cup Onion 

½ Cup Carrot 

¼ Cup Parsnip 

1 Cup Sweet Potato

2 Cups Butternut Squash

1 Veggie Stock Cube

Salt and Pepper to Taste

1/3 Cup sour cream (or Coconut milk)

1/3 stick of butter (or Coconut oil)

Makes: 4-6 Bowls

Preheat Oven to 400

Chop butternut squash in half (remove seeds and leave peel), cover with coconut oil and a pinch of salt then place face down on a roasting tray in the over and roast for 40 mins on 450 till skin is slightly brown. 

Chop and peel Sweet potato cover with a mix of coconut oil and butter (also cover three whole cloves of garlic with mixture and add to oven) and a pinch of salt then arrange on a baking sheet. When the Squash has been cooking for 25 minutes add the sweet potato to the oven to cook for remainder of time till sweet potato is a deep brown.

Chop onion, carrot, parsnip and add to a pot with chipotle, turmeric, water, and veggie stoke. Bring to boil then allow to simmer on the lowest setting. 

Once both squash and sweet potato are brown. Remove from oven and allow to slightly cool. Chop and add to your stock and other veggies. Let it cook together for another 10 minutes. Add sour cream and to blender and puree till soft.  

Garnish with sour cream and Cilantro.

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