Butternut Squash Soup

Soup

• 1 large butternut squash cubed

• 6 chestnut mushrooms

• 2 stalks celery

• 1 red onion

• 3 cloves minced garlic 

• 2 dried chili peppers

• 1 teaspoon cumin seeds

• 4 sprigs thyme

• 2 bay leaves

• 2 teaspoons sea salt 

• 1 teaspoon pepper

To serve

• juice one lemon

• pumpkin seeds 

Place all the cubed butternut squash, sliced onion, garlic, mushrooms and celery on a baking sheet. Sprinkle with cumin, chilli peppers, thyme, salt and pepper and bayleaves and a little bit of melted coconut oil. Bake for 40 minutes at 400F. When all the vegetables are nice and roasted scrape everything into a saucepan along with just enough to just cover. Bring to boil, season with salt and pepper and cook for 10 minutes.  Using either an immersion blend or standing blender, process until smooth. Serve with a squeeze of lemon and pumpkin seeds.