Ingredients:
2 pounds peeled, chunked orange squash (any you like)
Olive oil
Salt & Pepper
1 large onion, chopped
2 teaspoons ground cumin
2 large carrots, chopped
4 celery sticks, chopped
32 ounces veggie stock
½ cup cream (I used coconut)
Toppings:
Oven Roasted Croutons
Sriracha
Directions:
Preheat the oven to 350 degrees.
Put the squash on a baking tray with a little olive oil, salt, and pepper. Roast 25 minutes until softened and slightly browned.
Cover the bottom of a pot with olive oil and saute the onion, carrots, and celery, seasoned with salt, pepper, and cumin about 5 to 7 minutes until softened.
Pour in the veggie stock and bring to a boil. Put your roasted squash into the pot and turn the temperature down to low to allow the soup to simmer for 20 minutes.
Puree the soup in batches in a Vitamix or in the pot with an immersion blender; stir in the cream, and season with salt and pepper to taste.
I like to top mine with homemade seasoned breadcrumbs and drops of Sriracha.