This is a delicious, healthy, vegan comfort food that my mum used to make for me any my siblings when we were kids. Even though I was not really a soup fan at the time, I always loved this one! Here's how its done:

Prep time- 10 mins to prep the veggies and about another 5-10 mins to blend it all together after cooking.

Cooking time: 50 mins

Ingredients:

6 cups of Kabocha squash (or butternut) cut into medium sized chunks

2 medium onions, roughly chopped

6-7 cloves garlic, whole (you can also leave the skin on for roasting)

1 tablespoon dried or fresh thyme leaves

3 tablespoons olive oil

1 can of light coconut milk

1/3 cup peanut butter

3 cups of low sodium vegetable stock

salt & pepper

Directions:

1) Preheat oven to 400 degrees F

2) Place the chopped squash and onions onto a tray. Season with salt, pepper and thyme. Add olive oil and toss. Place the garlic cloves on the tray next to the squash. Cook for 30 mins and then remove from the oven. Toss the squash and onions and then return to the oven. Bake for a further 20 mins.

3) Once vegetables are roasted, remove from the oven and allow to cool slightly. Remove the skin from the roast garlic.

4) In 2 to 3 batches depending on blender size, blend the roasted vegetables together with the stock, coconut milk and peanut butter until smooth. (note: it doesn't matter if the proportions for each batch are not exactly even- just mix it all together at the end)

5) Once blended, season with salt and pepper to taste. Serve, and enjoy!