Curried Butternut Squash Soup

• 1 medium/large butternut squash, peeled, seeded and coarsely chopped
• 1 sweet potato, peeled and coarsely choped
• 2 large carrots, peeled and coarsely chopped
• 1/2 medium onion, coarsely chopped
• 1-2 teaspoons curry poweder
• Dash salt and pepper
• 2 tablespoons vegetable oil
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 - 1 cups plain coconut kefir (cultured coconut milk)
• water

1. Preheat oven to 425 degrees.
2. Toss squash, sweet potato, carrots, onion, curry powder, and salt and pepper to taste in a large mixing bowl with enough oil to coat well. Roast in a large cast iron skilled or roasting pan until very soft and slightly caramelized (45-60 minutes).
3. Cool slightly and transfer vegetables (in batches, if necessary) to a blender or food processor. Add cinnamon and cayenne. Puree while adding kefir and enough water to desired consistency. Correct seasoning. Enjoy or freeze for later.

butternut squash, sweet potato, carrots, onion, curry poweder, salt, vegetable oil, cinnamon, cayenne pepper, coconut, water

Taken from food52.com/recipes/16381-curried-butternut-squash-soup (may not work)