1 large butternut squash

1 large carrot or a cup of baby carrots

1 large parsnip

1 small or half a large onion

1 head of garlic

2 c. chicken or vegetable stock

1 can of full-fat coconut milk

2 t. minced ginger

1 T. fresh minced mint and

1 T. fresh minced Thai basil (regular basil works well too)

2 T. real maple syrup

1 T. fresh lime juice

2 T. red curry paste

1 t. soy sauce

1 t. hoisin sauce

In a large Dutch oven or stock pot bring your broth to a simmer and add the coconut milk, ginger, fresh herbs, maple syrup, lime juice, curry paste, soy sauce, and hoisin sauce.

Add the roasted veggies and as many roasted garlic cloves as you wish. I used 7-8. Mash the veggies into the broth breaking up any large pieces and continue to simmer for 10-15 minutes.

Use an emersion blender to blend until smooth. You could also pour it into a blender. (Be careful here! Hot liquid tends to explode.)