Roasted Sweet Potato - Squash Soup

3 sweet potatoes - regular or white

1 med. butternut squash

1 med. onion

garlic

melted coconut oil

Scrub the vegetables then arrange on a parchment paper lined baking pan.  Drizzle the cut vegetables with coconut oil then bake in a 350⁰ for about an hour, until a fork poked in the thickest vegetable comes out easily.  Cool then peel.

Meanwhile in a 4-5 quart pot, combine the following:

3-4 stalks celery - chopped

⅓-½c white wine

2T coconut oil

6c water

2T Better Than Bouillon - Vegetable

1-2T garlic and herb seasoning

1-2T pumpkin pie spice

1 13.5oz can coconut milk - optional

Saute' the celery with the roasted onion in a couple tablespoons of coconut oil and the wine.  Cover and cook until the celery's tender, probably 20 minutes.  

Add the peeled, roasted vegetables, water and the next 3 seasonings.  Simmer this for 20-30 minutes.  Cool just a little then blend with an immersion blender.

Serve now, or add the coconut milk if you want.  Blend again, garnish with a dab of sour cream, a sprinkle of sunflower seeds, some cut up chives, and croutons.

This made almost 4 quarts of soup. . .Lin