~Mild Curry Pumkin Soup YUMO~

Monday just gone was yet another Meatless Monday! Yep im posting it late only because i had so many other YUMMY recipes to share! We skipped meatless monday the wk b4 as i was sick in bed and neither of the guys would have followed threw with making a MEATLESS meal LOL..

So here it is this simply delish dish is not only tasty but SUPA DUPA easy!

~Mild Curry Pumkin Soup~

2 Onions cut chunky!

1 butternut squash(one of the ones from my local fruit n veg stand!)
1 Sweet Potato

1 Sweet Dumpling squash

1 Sweet Potato squash

Salt and Pepper

2 Tablespoons of Garlic Powder

1-2 Tablespoons of Mild English Curry Powder
Olive Oil (enough to coat the veggies for roasting)

2 cups Heavy Whipping Cream

2 roasting pans!

Preheat your oven to 370 degrees, skin your squashes and wash :) cut the onion up chunky and divide up into the 2 pans. Coat the veggies in some olive oil enough so that they dont stick to the pans while roasting! Sprinkle with S&P to taste, then sprinkle evenly over the 2 dishes your garlic powder and curry powder! You will want to roast these babies until they are good and soft so you can mash them easily! I think mine baked for about an hour. At that point i pulled the pans out and began mashing them in their pans with a eggflip type spatular! Then i added the cream to each pan and continued to pour the mashed goodness into a big bowl :) so i could use my hand blender to cream and smooth out the rest of the soup! If its to thick dont worry you can always add stock to it! But we like it nice and thick as its extremely filling that way (according to my boys!) You can put sour cream onto or freshly grated cheese to garnish as well but in this house we like it just like that with a nice thick slice of crusty sour dough bread!