Preheat oven to 375°
Prep each ingredient with a little spice. If you use olive oil, it will help to caramelize and give a rich, smoky-sweet flavor to the ingredients. For a lighter touch, use vegetable stock or even apple or orange juice to paint on the ingredients so your spices will stick.
Sprinkle and toss:· Apples with cinnamon· Carrots with nutmeg or mace and ground cloves· Onions with sea salt and white pepper· Butternut squash (meat side only) with coarse sea salt and white pepper; place meat-side-down on the baking sheet.
Roast all ingredients on a baking sheet for 35 to 45 minutes or until your ABCs are fork tender. (The fork should pierce each item easily.)
Remove ingredients from the oven.
When you can handle the heat, remove the meat from the butternut squash. Set aside.
Prepare your base in a stock pot:· Add yellow and red curry, turmeric, and pepper to bottom of pot andheat up. If you use vegan butter, toss in two tablespoons here to cook thespices.· Add a cup of vegetable stock and mix well.
Toss in the roasted vegetables.
While using an immersion blender to cream the vegetables, slowly add remaining vegetable stock, a half cup of stock at a time until the soup becomes thick and creamy.
Taste and add more of any or all of the spices—nutmeg and cloves are the trick flavors! If you like, stir the soup with a large sprig of rosemary to add that wonderful essence.
Serve hot with love and a fantastic piece of bread.