Curried Coconut Squash Soup

INGREDIENTS

2 Tablespoon extra virgin olive oil
1 each garlic clove, peeled
1 small (140 g) yellow onion, peeled, quartered
2 small (125 g) parsnips, cut into large chunks
2 each (100 g) celery stalk, cut into large chunks
2 cups (300 g) butternut squash, peeled, seeded, cut into large chunks
4 each fresh sage leaves
2 teaspoon (4 g) curry powder
½ teaspoon (1 g) ground cinnamon
1 pinch (1 g) red pepper flakes
1 teaspoon (5 g) kosher salt, optional
2 ½ cups (625 ml) vegetable stock
1 cup (250 ml) light coconut milk

DIRECTIONS

1. Preheat oven to 175°C.
2. Place the garlic, onion, parsnip, celery, pumpkin, sage, curry powder, cinnamon, pepper flakes, salt and olive in a medium bowl and toss to coat. Spread evenly on a parchment-lined sheet tray and place into preheated oven. Roast for 45-60 minutes or until vegetables are cooked thoroughly.
3. Remove from the oven and cool slightly. Place vegetable stock and coconut milk into the Vitamix container and add the roasted vegetable mixture. Secure the lid.
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2 minutes. Pour into a soup bowl and enjoy.