Roasted Squash Soup

Instructions

1. Roast bell pepper and cherry tomatoes in olive oil on medium-high heat for 4–5 minutes until slightly charred.
2. Blend the roasted bell pepper and cherry tomatoes with cashews and a little water into a paste.
3. In the same pan, roast sliced squash for 3–4 minutes.
4. Add spices (turmeric, cumin coriander powder, chili flakes) and salt to the squash, cover and cook another 3–4 minutes until soft.
5. Mash the cooked squash, then add the blended pepper-tomato-cashew mixture, milk, and water as needed.
6. Bring the soup to a boil and serve warm, garnished with fresh basil.