Ingredients

✖️Preheat oven to 425 degrees

✖️Cut 2 butternut squashes in half, cover in olive oil and s&p. Place on baking tray with parchment, cut side up. Bake 60 mins

✖️@ the 30 min mark, pull tray out and add half an onion (leave together), along with 3-4 carrots cut in half and a whole head of garlic (cover this in tin foil). Bake an additional 30 mins

✖️Stick all veggies, including garlic in a blender. You can scoop the squash right out of the peel

✖️Add to that –

• 1 cup vegetable broth
• 1/2 can of coconut milk
• Salt & pepper

✖️Once everything is blended, pour into pot and simmer over low heat.

Mix in –

• 1 tbsp medium curry powder
• 1-2 tbsp ginger powder
• 1 tsp onion powder
• More sea salt & pepper

At this point you can add in more broth if you feel the soup is too thick

✖️While the soup is simmering – chop of a handful of peanuts and add to a frying pan on medium heat with 1 tsp olive oil, 1 squeeze of honey and 1 tbsp garlic chili sauce. Toss around until browned

Dish up soup, add peanut mixture on top with a squeeze of lime and fresh cilantro!