Vegan Butternut Squash Soup

Step 1

Heat oven to 400 degrees.

Step 2

Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Step 3

Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet.

Step 4

Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.

Step 5

In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer.

Step 6

Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.

Step 7

Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.

Step 8

Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.

Step 9

Pour pureed mixture into a large pot over medium heat.

Step 10

Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.

Step 11

Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.