1 kabocha squash
1 large sweet potato
1 yellow onion, minced
2 cloves garlic, minced
4 cups of vegetable broth
1 teaspoon of curry powder
1/2 teaspoon of cumin
1/4 teaspoon of cinnamon
1 teaspoon of butter or coconut oil
Salt/pepper to taste
Dash of cayenne pepper
Zest and juice of 1 lemon

Preheat oven to 400. Slice kabocha squash in half and place face down on a foil-lined baking sheet. Roast for 20-30 minutes or until the skin can be easily poked with a fork. Remove from oven and let cool.

While squash is cooking, peel and cube the sweet potato. Either boil or steam for 10 minutes. Set cooked cubes aside.

When squash is cool, using a spoon, scoop out the seeds and discard. Scoop out the flesh and place in a bowl, set aside.

In a large pot, heat one teaspoon of butter or coconut oil. Let sizzle. Add minced garlic and onion. Stir for 5 minutes until fragrant but not brown. Add spices and season with salt and pepper. Add squash and sweet potato. Stir for two minutes. Add broth until squash and sweet potato are covered. You may need to add more broth or water depending on how thick you like your soup.

Cover the pot and simmer for 20-25 minutes. Turn off heat and in batches, blend the soup, leaving some sweet potato and squash for a chunkier consistency. Add lemon juice and zest. Season again to your liking. Serve hot.