Roasted Vegetable Harvest Soup

Ingredients

• 6 garlic clove
• 1/2 butternut squash
• 2 red bell pepper
• 2 medium carrot
• 1 jalapeño
• 1 medium onion
• 2 tsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp sweet paprika powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 cup vegetable broth
• 3/4 cup canned full-fat coconut milk
• 1 tsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp sweet paprika powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp salt
• 1 pinch ground black pepper

Instructions

1. 1

   Line a baking tray and preheat the oven to 350°F (180°C).

2. 2

   Toss the vegetables with the oil and spices on the baking tray.

3. 3

   Spread out evenly, and bake for 30 minutes or until the squash and carrots can be easily pierced with a fork. Toss the vegetables once or twice while they are baking.

4. 4

   Meanwhile, clean off the butternut squash seeds.

5. 5

   Toss the seeds with oil and spices, and bake on another lined baking tray for 15 minutes, until slightly golden. Stir once halfway. Remove from the oven and allow to cool.

6. 6

   After the veggies have roasted, add them straight to a large pot over high heat along with the vegetable broth and coconut milk.

7. 7

   Blend using an immersion blender. Alternatively, it can be added to a standing blender in batches, and blended until smooth. Heat through and garnish with the seasoned seeds. Enjoy!