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Export 15 ingredients for grocery delivery
Step 1
Preheat oven to 400F/200C. Peel and chop butternut squash into small bit sized cubes. Chop sweet potato into bite sized cubes. Add them to a baking dish and drizzle with 3 tablespoons of oil. Sprinkle generously with sea salt and pepper and cook until lightly roasted and fork tender, 30 minutes.
Step 2
Add the onion and garlic to a large pot with a pinch of sea salt. Drizzle with 1 tablespoon of oil and bring to medium-low heat. Simmer on low, until the onion is softened, 10 mins.
Step 3
Sprinkle in the spices: curry powder, cumin, paprika, ginger and cayenne and stir to combine. Then add the roasted squash and sweet potato and pour in the vegetable broth. Increase the heat to medium-high and simmer the soup for 10 minutes.
Step 4
Puree the soup with hand mixer, or transfer to blender to puree in batches. (Optional to add splashes more broth if needed for blending if it's too thick, but I didn't need to).
Step 5
Finish by pouring the canned coconut milk into the pureed soup and stir to combine.
Step 6
In a skillet toast the peanuts on medium-high heat until browned and fragrant (approx. 5 minutes).
Step 7
Make kale chips for garnish (recipe link in notes. Takes 5 minutes).
Step 8
Pour soup into bowls and top with roasted peanuts and kale chips. Season with sea salt and pepper.
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