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Heat oven to 400 degrees.
Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.
Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet.
Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.
In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer.
Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.
Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.
Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.
Pour pureed mixture into a large pot over medium heat.
Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.
Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.