Roasted tomato butternut squash curry soup

Thank you so much to our neighbor Hikerson's family for a basket of fresh vegetables, come all the way from Tennessee to my kitchen, I use the potatoes and tomato  in the basket for this this roasted tomato butternut squash soup, Once again Thank you !

Ingedients:

for roasted tomato

- 3 large size tomatoes
- 1 large butternut squash

- 1 onion/ chopped

- 3 clove garlic/ chopped

- 2 inch ginger
- 3 Tbsp vegetable oil

- 2 vegetables bouillon

- 1/2 teaspoon salt

- 1/2 teaspoon black pepper

- 1 tsp curry powder
- 1 cardamom powder

- 1 coconut milk

Preparation :

preheat oven in 400 F

Cut tomato and butternut squash  in wedges, in the baking dish, mix tomato and butter nut squash drizzle with olive oil, and bake for an hour, set aside
Meantime,Chopped onion,garlic and ginger,,cook with olive oil until fragrant,
Add roasted tomato and half water equal with coconut milk until boilng, puree with hand blender

meanwhile

Peel butternut squash and potato and cut in cube

Bring to boil  in water  until soft and set aside

ready to serve with any bread,garlic toast or crackers.