Butternut Squash and Sweet Potato Soup

Method

1. 1

   Preheat the oven to 400° and line a cookie sheet with tinfoil, then spray with nonstick cooking spray.

2. 2

   Cut the acorn squash in half and scoop out the seeds (see tips), brush with olive oil and sprinkle with sugar, salt and pepper.

3. 3

   Place on the cookie sheet cut side up and bake for 20 minutes, then flip upside down and continue baking for another 25 minutes.

4. 4

   To make the soup: Place the squash, sweet potato and carrots on a tin foil lined cookie sheet sprayed with nonstick cooking spray, and place in the oven with the squash bowls for 20 minutes.

5. 5

   Heat the olive oil in a large soup pan, then add the onions and sauté for 4 minutes, stirring often. Then add the garlic and cook for another minute.

6. 6

   Add the roasted vegetables, the broth, thyme, sage, bay leaves, cinnamon, salt and pepper. Bring to a simmer and cook for 20 minutes. Add the coconut milk and heat.

7. 7

   Remove from the burner and add half the soup to the blender and blend till smooth. Pour into a large bowl. Purée the remainder and pour all the soup back into the pan. Remove the squash from the oven and fill with the hot soup.

8. 8

   Serve the soup with kale chips, pomegranate arils, pumpkin seeds or a dollop of Greek yogurt.