Roasted Pumpkin and Root vegetables soup

While outside it’s cold I’m making another delicious soup to comfort and warm me. The kitchen is full of delicious aromas from the tray in oven were the vegetables are roasting in a light coat of olive oil. Yummy!

• 1 kg of butternut squash
• 2 orange carrots
• 2 yellow carrots
• 1 celery root
• 1 onion (medium)
• 1 red bell pepper
• 2 leeks
• Extra virgin olive oil spray
• salt and black pepper to taste
• 6 leafs of sage
• 1 pinch of curry

1. Peel and dice the vegetables
2. Place the butternut squash, root vegetables and onion in a baking tray coated with olive oil.
3. Season and cover with more olive oil
4. Roast till it starts to caramelize.
5.  Put the roasted vegetables in a big pot, add water and blend.