Peel and chop butternut squash into small bite sized cubes.

Step 1

Step 2

Chop sweet potato into bite sized cubes. Add them to a baking dish.

Step 3

Drizzle with oil and sprinkle  with sea salt and pepper. Cook until lightly roasted and fork tender, 30 minutes.

Step 4

Add the onion and garlic to a large pot with a pinch of sea salt and oil. Cook until the onion is soft

Step 5

Sprinkle in the spices: curry powder, cumin, paprika, ginger and cayenne and stir to combine.

Step 6

Add the roasted squash and sweet potato and pour in the vegetable broth. Let the soup simmer for 10 minutes.

Step 7

Puree the soup with hand mixer, or transfer to blender to puree in batches.

Step 8

Pour the canned coconut milk into the pureed soup and stir to combine.

Step 9

Optional to garnish with toasted peanuts and kale chips.