Method:

1. Half your squash and place on a baking tray. Roast in the oven on a medium heat for 60-90 minutes until brown on the outside and soft inside.
2. Place your parsnips, carrots, red onion and garlic on a baking tray, drizzle with olive oil and salt + pepper and roast for 30 minutes until golden and caramelised.
3. While your veg is roasting, heat your broth + coconut milk with the lemon juice, chilli, maple, syrup + tamari on a low heat with 1/4 cup of water.
4. Once your veg is done remove from the oven and scoop the flesh from your squash into your blender jug (or into a deep large pan if you don’t have a blender).
5. Add your roasted roots and all your spices. Add the heated broth mix to your jug or pan along with the peanut butter. Blend on high for 3-4 minutes or until it looks “soup” like. If you don’t have a blender simply use a stick hand blender to pulse all the ingredients in your pan to a soup! Check your consistency and seasoning and add a small amount of hot water a bit at a time if too thick till you reach the thickness you like.
6. Serve with a swirl of yogurt and some toasted pumpkin seeds + chopped hazelnuts (simple place on a baking tray and toast in the oven on a medium heat for 5 mins). This makes quite a large amount so it is fab to make on a Sunday for the week ahead or pop in freezer proof containers for when you need a simple lunch or dinner! Yum!