Roasted Butternut and Carrot Ginger Soup - Healthy World Cuisine

Ingredients

• 3 pounds butternut squash (or about 1.5 kg whole cut lengthwise)
• 1/2 cup water
• 3 medium Carrot (or about 1 cup sliced)
• 1 apple (whole peeled and sliced and core removed)
• 1/2 cup onion (peeled and chopped)
• 5 cloves garlic (whole and leave the peel on)
• 2 tbsp olive oil
• 1 tsp cinnamon (ground)
• 1 tbsp curry powder ((or to desired heat level))
• salt and pepper (to taste )
• 2 1/2 cups vegetable broth ((or chicken broth))
• 1 tbsp ginger (freshly grated (or ½ teaspoon dried ground ginger))
• 14 oz coconut milk ((reserve 1/4 cup for garnish) )
• 1/4 cup pumpkin seeds (toasted - optional)
• 1/2 cup homemade gluten-free seasoned croutons (optional)
• 1/4 cup coconut milk (reserved from above- optional)
• Roasted carrot slices (optional)