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.