Butternut Squash and Pepper Soup
Butternut squash, peeled and diced
1 red pepper and other coloured peppers (no green pepper)
1 shallot or onions
2 garlic cloves
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)
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.
Add all the roasted veggies in a blender with 1 cup of vegetable broth, coconut milk and blend until smooth.
Add more vegetable broth if needed to get desired consistency. Heat the soup in a pot, do not boil.
Pour into a bowl and garnish with crushed pepper, broken curry leaves, or your choice of herbs and enjoy.