Ingredients

Method

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Peel, deseed, and roughly chop the butternut squash. Place the cubed squash into a large baking dish.

3. 3

   Chop the carrots and add them to the baking dish.

4. 4

   Peel and roughly chop the shallots and add them to the dish.

5. 5

   Drizzle with avocado oil. Add the spices: turmeric, cumin, paprika, allspice, cinnamon, thyme, ginger, salt, and pepper.

6. 6

   Toss all the ingredients with your hands to coat evenly.

7. 7

   Cut the top off the garlic bulb and place it in the center of the vegetables. Drizzle with extra virgin olive oil and sprinkle with a little sea salt.

8. 8

   Top with rosemary sprigs.

9. 9

   Roast in the preheated oven for 25-30 minutes until the vegetables are tender and golden brown.

10. 10

    Transfer the roasted vegetables to a blender. Squeeze the roasted garlic cloves out of their skin and into the blender.

11. 11

    Add the stock to the blender.

12. 12

    Blend until the mixture is thick and creamy.

13. 13

    Pour the soup puree into a large pot and place it over medium-low heat.

14. 14

    Bring the soup to a simmer, then stir in the coconut milk.

15. 15

    Add salt to taste and stir until well combined. The soup is ready when it coats the back of a spoon.

16. 16

    Ladle the soup into bowls. Garnish with a drizzle of coconut cream, olive oil, fresh parsley, red pepper flakes, and a sprinkle of paprika. Serve immediately.