There’s nothing more satisfying than a bowl of hot soup as we approach winter.  Am I right?  Sip by sip or slurp by slurp (whatever tickles your fancy), you feel the warmth of the soup making everything feel right.  I am totally comforted with every spoon of this Roasted Squash and Carrot Soup.  As squash is in season, I love nothing more than to cook with it as much as possible.  This soup is not only deliciously awesome because of the in season squash but it’s also super calming for the body.  The spices used are amazing for digestion, have anti-inflammatory properties and offer an intriguing flavor profile to this comforting soup.  Basically it’s all your body needs in this cold weather.

I tend to make a large batch of this soup on Sundays so I can take it to work with me all week.  I warm up this soup at work, pour it into a mug and sip on it with my eyes closed as if I am being transcended to my couch wearing only a robe and slippers after a hot bath.  OK so this is obviously what I fantasize about at work!  Anyway back to reality. My hubby loves this soup and it leaves my 20 month old son saying “uh moe” which is “more please” in toddler talk.

This soup will not only make your pallet happy but is also nourishing for your body.

Ingredients

1 tbsp. of oil, coconut or olive
1 small onion, chopped
1 tsp ginger, finely chopped
2 cloves of garlic, finely chopped
1 tsp of turmeric
1 tsp of ground cumin
1.5 tsp of ground coriander
6 cups of veg broth
1 can of 14 FL OZ coconut milk
2 large carrots
1/2 Kabocha or buttercup squash
2 tsp of soy sauce or tamari
1 tbsp. of lemon juice, freshly squeezed

Directions

Preheat the oven to 400 degrees F.

Scoop the seeds out of your squash and cut the squash into a few pieces.   Cut the carrots length wise.  Brush the squash and carrots with a little oil and place on a greased baking pan.  Place in the oven and cook for about 25-30 minutes (the carrots may take a bit longer than the squash).

Heat oil in a deep soup pot.  Sauté onions, ginger, garlic.  Add turmeric, cumin and coriander.  Sauté on medium low for about 8 minutes.

Add the veg broth, coconut milk and let it simmer for 5-10 mins or until the squash and carrots are finished roasting.

When the squash and carrots are finished roasting, scoop out the inside of the squash and add it to the liquid.  Discard the skin.  Add the roasted carrots to the liquid.  Let it simmer for 20 mins.

Use a hand held immersion blender to blend the soup.  Add the soy sauce and lemon.

Close your eyes, take a slurp and get real cozy.