Roasting the vegetables before blending them really brings out the flavor and makes this soup unbelievable. Let’s get into it:

The Recipe:

• One large butternut squash (cut in large cubes)
• Three large carrots (cut in large cubes)
• One red pepper (cut in large pieces)
• One yellow onion (cut in large pieces)
• One half of a red onion (cut in large pieces)
• Four garlic cloves
• Cumin, curry powder or ginger, coriander, red pepper flakes
• One quart vegetable or chicken stock
• Pepitas, sunflower seeds, sour cream, and/or Greek yogurt for serving (choose your favorites)

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Toss all the veggies on a sheet tray in olive oil, salt and pepper, and spices (I recommend 2t cumin, 1/2t curry powder or 1/2t ginger, 1t coriander, and 2t red pepper flakes). Roast at 400°F for 25-35 minutes, until squash is tender.

Blend all roasted veggies with stock and check the seasoning levels (probably add more black pepper. There’s never enough pepper).

Serve with garnishes of your choice (pictured: sunflower seeds, Greek yogurt, and a ton of fresh pepper).