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1
Pre-heat oven to 425u00b0 F.
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2
Carefully cut the skin off of the squash and chop it into 1-inch pieces.
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3
Cut the carrots into 1-inch pieces.
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4
Place the squash and carrots into a large bowl. Drizzle with 2 tablespoons of olive oil and hit the veggies with some kosher salt and ground black pepper.
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5
Sprinkle in the turmeric and the paprika.
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6
Cover and toss to evenly coat the veggies.
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7
Place the veggies onto a large baking tray, spaced out, and bake for approx. 30 minutes or until they are tender (test with a fork).
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8
Remove the veggies from the oven and set aside.
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9
In a large stock pot, heat 1 tablespoon of olive oil over moderate heat.
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10
Add the garlic and onions. Saute until garlic is fragrant and onions are slightly translucent.
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11
Add the ginger, and saute for another minute or so, stirring well.
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12
Finally, add the roasted vegetables to the stockpot.
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13
Add the vegetable stock, and bring to a simmer for approx. 5 minutes--just to let those flavors hang out for a bit!
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14
Now, time to puree. If you're using an immersion blender, go to town in the stockpot. If not, transfer some of the contents of the stockpot into a blender in batches, pureeing bit by bit until the soup has a smooth and silky texture. I always have a large bowl handy so I have somewhere to put the pureed soup.
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15
Serve it up! Optional: garnish with raw pepitas and/or plain Greek yogurt or sour cream.
