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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
Perfect for this freezing weather, this roasted vegetable soup packs quite a zing.
1 butternut squash, peeled and seeds removed, chopped into 2-inch wedges
4 beets, peeled, chopped into wedges
4 cloves garlic, sliced
4 shallots, sliced
3-inch piece ginger, peeled and cut into matchsticks
3 tablespoons Gefen Olive Oil
1 tablespoon Haddar Kosher Salt
1 tablespoon curry powder
pumpkin seeds
Combine all ingredients and lay flat on a baking sheet.
Bake at 350 degrees Fahrenheit for about an hour and then at 300 for another hour or longer.
Remove from oven, place in pot.
Add five cups of water. Purée with immersion blender. You can add more water if needed. Garnish with pumpkin seeds if desired.
Follow Erin at @erin.eats.mtl
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