2 Lbs of squash . Peeled and chopped (good substitutes are carrot,beet, yam, parsnip)
1 medium sized onion . Peeled and chopped
3 stalks celery. Roughly chopped
2 medium carrots. Peeled and chopped.
2 cloves garlic
1/4 cup maple syrup
1 tetra of veggie stock or whichever soup base you like
Water as needed to thin.
Preheat oven to 375
Roast the garlic cloves , celery , squash , onion and celery in the oven with a little olive oil , salt and pepper. Toss to ensure all are evenly coated. After 25 minutes drizzle with maple syrup . Roast for another 15 minutes.
Put all vegetables into a high powered blender with veggie stock . add water as needed to thin. Transfer to soup pot . Season with salt and pepper to taste.
Alternative Add In
Add 1 can coconut cream and 2 tbsp of your favourite curry powder blend well
