Red Kuri Squash and Sweet Potato soup

This is a flavorful and colorful soup for fall, and got me thinking about carotenoids, here's a clip -

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Ingredients:

• one red kuri squash 
• 3 small sweet potatoes diced
• 3 carrots diced 
• 1/2 onion diced
• 3 cloves of garlic 
• spice blend - parsley, chili flakes, salt, pepper, smoked chipotle, adobo, paprika, cumin about a pinch of each. 
• one carton of vegetable broth 
• pumpkin seeds to garnish 

Method:

1. heat the oven to 400 degrees, half the squash and scoop out the seeds, roast in an oven proof dish with salt and pepper and olive oil with a little water for 20-30 minutes until soft. 
2. then sauté the onion and garlic add the spices, carrot and sweet potato pieces the stock and boil for 10-15 minutes until soft. 
3. Add the roasted squash and boil about 5-10 min, then blend to desired consistency. 
4. enjoy with crusty bread. 

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