Roasted Butternut Squash & Sweet Potato Soup

Method

1. Place the squash, sweet potatoes, olive oil, and seasonings onto a lined baking tray. Mix until the vegetables are coated well and bake in an oven at 160°C for 45-50 minutes. The edges of the vegetables should char a little while the inside is soft and yielding. Remove the tray from the oven and allow the vegetables to cool a little.

2. Pour the coconut milk in a large saucepan and warm on a low temperature until the solids have melted and you have a thin white liquid. Add the roasted vegetables to the coconut milk and stir well. Turn off the heat and blend the contents of the saucepan using a stick blender until it reaches a smooth purée.

3. Once at room temperature you can freeze the soup at this point for reheating later. To eat immediately, turn the heat to medium low on the saucepan and bring the soup to piping hot before serving.