Butternut squash soup

Fall is here. You can smell it in the air. An earthy smell of rain and wet leaves. And whilst the forests are magically bursting with their last beauty, autumn brought us another gift. Pumpkin season hast just begun. And I can't help but wonder each year, how one small pumpkin seed can grow into a huge vibrant pumpkin. I saved some seeds from a butternut squash last year and put them away somewhere in the back of my families kitchen. Miraculously, my grandfather found them and threw them out in the garden. And here we are a few months later, with over 30 beautiful butternuts. Chilly weather and soup go hand in hand. Or isn't it the most comforting thing to eat a warm homemade pumpkin soup on a rainy fall day?

Ingredients:
1/2 medium sized butternut squash (the butternuts I used weighed around 3 kg unpeeled), peeled and cut in cubed
2 red onions, chopped roughly
3 gloves of garlic, peeled
250 ml of coconut milk
500 ml vegetable broth
1 tsp cayenne pepper
1 tbs curry powder
1⁄2 tsp cumin

Instructions:
Preheat your oven to 200 °C.
Add your chopped pumpkin, onions, garlic and chili, if you want some extra heat, to a lined baking tray.
Sprinkle on the spices and mix thoroughly.
Roast for about half an hour, flipping half way through, or until the butternut cubes are nice and tender.
Remove from the oven and add to a pot or your blender. Blend with the coconut milk and add veggie broth until you have reached your preferred consistency.
Let it simmer on the stove for a few minutes.
Adjust the seasoning to your liking and serve with your favorite soup toppings. Homemade croutons, rosemary, thyme or even basil, roasted pepitas, pine nuts, coconut cream or crème fraiche all work great with this recipe.