Butternut Squash and Pepper Soup

Ingredients:

• Butternut squash, peeled and diced

• 1 red pepper and other coloured peppers (no green pepper)

• 1 tomato

• 1 shallot or onions

• 2 garlic cloves

• Salt

• Black pepper or crushed red pepper

• 1 tbsp coconut oil

• 1 cup of vegetable broth

• 1/4 cup coconut milk

• More vegetable broth or water needed for the consistency you desire

• Fresh curry leaves broken in pieces (optional or try other herbs like sage or thyme)

Method:

1. Heat the oven to 375F, place all the veggies on a tray with the coconut oil and the seasonings and roast for 20-25 minutes or until the squash is tender.

2. Add all the roasted veggies in a blender with 1 cup of vegetable broth, coconut milk and blend until smooth.

3. Add more vegetable broth if needed to get desired consistency. Heat the soup in a pot, do not boil.

4. Pour into a bowl and garnish with crushed pepper, broken curry leaves, or your choice of herbs and enjoy.