What could be better right now than a warming soup? This one here is made with a mix of carrots and the pretty red hokkaido squash, seasoned with a little chili, to keep us cozy and well nourished during the winter days. We love roasting the vegetables first, which gives them a deeper, more delicious flavor. To make this soup, we roasted a small hokkaido squash and a few carrots, all cut into pieces, with a drizzle of olive oil in the oven at 180 degrees C (or 350 F) until they were tender. Then we pureed the veggies (with a little added vegetable broth) in the mixer. We sauteed some minced garlic and shallots in a saucepan, added the puree, plus some more broth, until the soup had the right consistency. We seasoned it with salt, pepper and a little chili, topped our bowls off with a few slices of avocado and some greens, plus a sprinkle of gomasio... and then served them with a little salad on the side. Yum!
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