🥕 Ingrédients

• Sweet potato: while regular potatoes are delicious in soup, the sweet potato compliments the flavour of the squash perfectly for this recipe.
• Onion: any medium-sized cooking onion will do. (Yellow, white or red.)
• Garlic: make sure to use fresh garlic cloves in this recipe.
• Ginger: make sure to also use fresh ginger in this recipe. Ground ginger won’t taste the same.
• Spices: this soup uses a combination of curry powder, turmeric, cayenne pepper, salt and pepper.
• Vegetable broth: any kind you love.

👨‍🍳 Instructions

1. Preheat the oven to 425 degrees F and line a bakingpanwith parchment paper.
2. Peel the butternut squash and cut into cubes, removing the seeds. Peel the sweet potato and cut it into cubes. (I use a vegetable peeler to peel both.)
3. Toss the butternut squash and sweet potato with 1 tbsp of avocado oil and spread onto the baking sheet. Bake for 15-20 minutes until lightly golden brown.
4. Heat the remaining 1 tbsp of avocado oil in a large pot on medium-high heat and add the onion, garlic and ginger, sauteeing for 1-2 minutes.
5. Add the butternut squash, sweet potato, vegetable broth and spices and bring to a light boil.
6. Reduce the heat to low, cover and let simmer for 10 minutes.
7. Use an immersion blender to blend the soup until smooth. (You can alternatively transfer the soup to a regularblenderand blend.)
8. Serve as is or top with some yogurt and pumpkin seeds.