Coconut Curried Winter Squash Soup

Ingredients:

1 Butternut Squash (peeled & cubed: save seeds)
2 Sweet Potatoes (peeled & cubed)
1 Rutabaga (peeled & cubed)
1 Medium Sweet Onion (chopped)
2-inch Ginger Root (minced)
2 Garlic Cloves (minced)
2 TBSP Oil (Olive, Sesame or Coconut)
1 can Coconut Milk OR 1 Fresh Young Coconut (juice & meat, blended)
2-3 cups Veggie Broth (depends on amount of veggies - keep barely covered with liquid)
2 TBSP raw sugar (optional)
1 TBSP Curry Powder (to taste)
1 TBSP Garam Masala
Seeds from Butternut Squash OR 1/2 cup Raw Pumpkin Seeds
Salt
Braggs Liquid Aminos OR Soy Sauce
Fresh Cilantro (chopped)

Method:
Soak butternut squash seeds in water (not necessary for raw pumpkin seeds/pepitas).
Roast/Broil 1st 3 ingredients in oven for 5-15 min. (barely cooked)
Saute garlic, onion, & ginger with Oil until almost translucent
Add the roasted veggies for few minutes.
Add Coconut milk, broth, sugar, curry & garam masala.
Bring to boil then simmer until veggies are tender.

While soup is cooking, dry soaked seeds then coat with oil, braggs & salt.
Toast seeds in oven until puff up & pop, looking slightly browned. Stir seeds occasionally to prevent burning and to allow even toasting.

When soup is ready, (optional) blend half in blender, allowing venting.
Add roasted seeds & chopped cilantro to each bowl of soup.

ENJOY!