½ teaspoon ground Cascabel or New Mexico dried red pepper
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Instructions
Place the onion, squash and sweet potato cut side down on a parchment-lined baking sheet. Drizzle the olive oil over the onion.
Roast in a 425 degree oven for 25=35 minutes, until the vegetables are soft and caramelized.
Remove the skin and seeds from the squash apple, and sweet potato. Place in a stock pot and fill with water to just cover the vegetables. Add dried red pepper, cinnamon, nutmeg, salt and black pepper. Bring to a boil, reduce the heat and simmer for 15 minutes.
Remove the pot from the heat and puree with a handheld blender.
Serve hot with naan, dukkah and extra hot pepper, if desired.
Recipe by The Gardener Cook at https://www.thegardenercook.com/butternut-squash-soup-with-spices-and-dukkah/