Coconut Curry Roasted Fruit and Vegetable Soup

1 med. butternut squash

1 lg. sweet potato

3 carrots 

EVOO, garlic salt and fresh ground black pepper

3 stalks of celery

4 cloves of garlic

1 med. purple onion

EVOO, garlic salt and fresh ground black pepper

Today I prepped then roasted the orange vegetables for 40 minutes at 400° Once the squash was cool, I peeled that then added the roasted vegetables to the pot where the others were simmering.

1T curry powder

1t coconut sugar

1t pumpkin pie spice

3T Better Than Bouillon 

3 very ripe, seeded, unpeeled pears (not shown)

20oz ± cold, fresh water

Blend this with an immersion blender and when slightly cooled, add 1 can coconut milk or coconut cream.

Serve this garnished with chopped nuts or seeds and a drizzle of seasoned, thinned, sour cream.

You could easily omit the coconut milk if you'd rather, but I like the way it brings all the flavors together and adds depth to the soup. . .Lin