Butternut Squash Soup

Season of the soup is here and with Thanksgiving around the corner, I want to share my favorite soup recipe.
1 butternut squash
2 sweet potatoes
2 onions
2 shallots
2-6 garlic cloves (depending on your preference)
1 can of coconut milk or 500 ml of cream (whipping)
1 liter of stock (chicken, beef or vegetable)
orange juice
lemon juice
salt, pepper, cayenne pepper
Optional:
nutmeg
ginger
Peel and cube squash and sweet potatoes, along with onions, shallots and garlic, roast in oven on 350F for about 1 hour, until squash is soft.
Squeeze roasted garlic cloves out, peel onion and along with cool vegetables, blend adding stock and cream/coconut milk until smooth. Season to your liking making sure to balance the flavour with lemon or orange juice, salt, pepper. I grade fresh ginger and nutmeg in but it depends on your taste.
For serving, topping it with toasted pumking seeds, goat cheese, onion relish or a dollop of hummus gives another layer of flavour as well as drizzle of healthy oil. 

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