the squash & carrot pieces into a heatproof dish and into the oven at 180
degrees C or 350 Fahrenheit for 30 minutes.
medium heat, warm the spices in a bit of water and add the vegetables. Stir for
a minute or so. Add the rest of the ingredients and let simmer for a couple of
minutes. Use a magic wand to mash up the ingredients until smooth.
the soup into 2-3 bowls and top with fresh cilantro/coriander, some cashews and coconut flakes.
A slice of sourdough bread with some hummus is a lovely addition to this meal.