This recipe was the result of an experiment to convert our favorite Butternut Squash Soup recipe (Bon Apetit's Butternut Squash Soup with Cider Cream) into a healthy vegan alternative. The key is in the curry, a dash of cayenne, and finishing with coconut kefir. A winning combination of spice and comfort. —domaphile
medium/large butternut squash, peeled, seeded and coarsely chopped
Toss squash, sweet potato, carrots, onion, curry powder, and salt and pepper to taste in a large mixing bowl with enough oil to coat well. Roast in a large cast iron skilled or roasting pan until very soft and slightly caramelized (45-60 minutes).
Cool slightly and transfer vegetables (in batches, if necessary) to a blender or food processor. Add cinnamon and cayenne. Puree while adding kefir and enough water to desired consistency. Correct seasoning. Enjoy or freeze for later.