Roasted Squash, Carrot, and Ginger Curry Soup {GF, Vegan} - Witten Kitchen

Ingredients

• 1 large butternut squash, peeled and cut into large chunks
• 1 tsp. granulated garlic
• 1 tsp. curry spice mix
• 1 medium sized yellow onion, diced into 1/2
• 2 large carrots, peeled and roughly chopped
• 2 Tbsp. coconut oil
• 1/2 Tbsp. fresh ginger, roughly chopped
• 1/2 Tbsp curry spice mix
• 1 large apple, peeled and roughly chopped
• 1 medium sized orange, juiced
• 2-3 cups of vegetable stock or 1 cup vegetable stock and 1 cup lite coconut milk
• salt and pepper to taste