Roasted Vegetable Harvest Soup

pickuplimes.com

Christine

subheading: Tray bake:

2 tsp (10 mL) olive oil

6 cloves garlic

½ butternut squash , peeled, chopped into 2 cm cubes, seeds reserved

2 red bell peppers , cut into quarters

2 medium carrots , sliced into 2 cm pieces

1 fresh jalapeño , seeded, cut in half

1 medium red onion , cut into wedges

½ tsp ground cumin

½ tsp paprika powder

½ tsp salt

½ tsp ground black pepper

subheading: Roasted squash seeds:

1 tsp (5 mL) olive oil

¼ tsp ground cumin

¼ tsp paprika powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp salt

¼ tsp ground black pepper

subheading: Soup stock and milk:

3 cups (720 mL) vegetable stock *

¾ cup (180 mL) canned full-fat coconut milk

subheading: Optional garnish:

coconut cream

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