Autumn Roasted Vegetable Soup

Ingredients

1
small pumpkin
1
butternut squash
2
acorn squash
2
sweet potatoes
 
olive oil
 
salt
 
curry powder (for sprinkling on squash and pecans)
2 tablespoons
unrefined coconut oil
2
onions (diced)
1
piece of fresh ginger
15
dried Turkish apricots (cut in half)
3 cans
garbanzo beans (15 oz cans, drained)
2 1⁄2 quarts
chicken broth (or vegetable broth for vegan version)
1⁄2 teaspoon
cinnamon
1⁄2 teaspoon
nutmeg
1 pinch
cayenne pepper
 
chopped fresh parsley (for garnish)
 
toasted pecans (for garnish)
Yields:
servings

Instructions

Preheat oven to 450 degrees (convection oven to 400 degrees). Cut squash and pumpkin in half, and scoop out seeds. Cut sweet potatoes in half. Rub all halves with olive oil, sprinkle with salt and curry powder, and place flesh sides down on a cookie sheet. Roast about 30 minutes or until tender. Let cool.In a soup pot, melt coconut oil and saute onions, ginger and apricots until soft. Add broth, drained chickpeas and spices. Simmer for 15 minutes on low heat.Once the vegetables are cool, scoop out flesh and add to soup pot. Using an immersion stick blender or an upright blender, puree soup. (If using upright blender, process a few cups at a time, placing pureed soup in another pot.) If soup looks too thick, add more broth.Sprinkle curry powder on the pecans and toast in oven on a baking sheet for four minutes at 400 degrees.Ladle soup into bowls and garnish with fresh parsley and toasted pecans.

Dietary Preferences: