Butternut Squash and Sweet Potato Soup (2 portions)

Butternut Squash and Sweet Potato Soup (2 portions)
Ingredients:
½ medium butternut squash (cut into cubes)
1 large sweet potato (cut into cubes)
1 medium red onion (left whole, unpeeled)
4 cloves garlic (unpeeled)
Coconut milk (to desired consistency)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground ginger
Salt and pepper (to taste)
Pumpkin seeds (optional, for garnish)
Instructions:
Preheat Oven:

Preheat your oven to 200°C (400°F).
Prepare the Vegetables:

Cut the butternut squash and sweet potatoes into cubes.
Place them on a baking tray, drizzle with olive oil, and season with salt.
Add the whole red onion (unpeeled) and garlic cloves (unpeeled) to the tray.
Roast the Vegetables:

Roast for 25-30 minutes or until the vegetables are tender and slightly caramelized. The onion and garlic will soften inside their skins.
Blend the Soup:

Once roasted, peel the onion and garlic, then add them to a blender along with the roasted squash and sweet potatoes.
Gradually add coconut milk and blend until smooth, adjusting consistency as needed.
Season and Serve:

Taste and adjust the seasoning with salt, pepper, or additional spices.
Serve warm, optionally garnishing with pumpkin seeds.
Enjoy your updated recipe with perfectly roasted flavors!