|Roasted squash soup with seasoned pumpkin seeds.|
I started with a squash, pear, and 1/2 a purple onion. Soup is such a great way to use up odds and ends.
After roasting the veggies, remove the center stalk of the rosemary sprig if used. Add veggies, coconut milk, and chili powder to blender and puree until smooth. Pour into a sauce pan and cook for a bit until heated through. Re season. If the soup is too thick, add a bit of water.