1medium sized butternut squashpeeled, seeded and cut into 1 inch pieces
2small white onionspeeled and cut into quarters
2tablespoonsolive oil
1can light coconut milk
1teaspoongaram masala or other mild curry powder
⅛-1/4teaspooncayenne pepper
¼teaspoonsea saltplus more to taste
fresh ground black pepper
¼cupraw pumpkin seeds
½teaspoonsugar
½teaspooncinnamon
¼teaspoonsalt
Instructions
Heat oven to 375 and line a rimmed baking sheet with parchment paper.
Toss butternut and onions with olive oil and spread out in a single layer on the tray. Place in the heated oven and roast until starting to brown slightly on the edges. No need to cook the vegetables through all the way - at least 25 minutes.
Place roasted vegetables, coconut milk, garam masala, cayenne, salt and 2 cups of water in 6 quart slow cooker and set to low for 5-6 hours.
After the set cooking time, puree the soup with an immersion blender.
For the garnish, heat a castiron on other skillet on medium heat. Add pumpkin seeds to the dry pan and toast, 5-7 minutes until the seeds are slightly brown and puffed a bit. Watch carefully they will burn quickly. Mix cinnamon and sugar together, along with a generous pinch of salt and toss into the pan quickly coating the hot seeds. Remove seeds from the pan and sprinkle on each serving of soup.
Notes
Soup could easily be adapted for the stove top. Instead of adding ingredients to the slow-cooker, heat mixture in a large sauce pan and bring to a low boil, and reduce to a simmer. Simmer until vegetables are tender - at least 20 minutes. Use an immersion blender to puree.