Directions

1. Preheat oven to 425° F.
2. Cut the squash in half lengthwise & lightly brush with oil.
3. Wash & peel carrots & lightly brush with oil.
4. On a baking sheet, place the squash (peel side down) along with the carrots & transfer to oven to roast for 35-40 minutes. Both the carrots and squash should be very tender when poked with a fork.
5. In a soup pot over medium heat, dry roast the cinnamon, coriander, cumin & chili powder for 2-3 minutes until very fragrant.
6. Add the remaining coconut oil, onion & garlic and sauté 5-7 minutes until translucent.
7. Scoop the cooked squash (excluding the seeds) out of the peel and into the soup pot. Add the carrots, peppers & coconut milk as well, and bring to a simmer.
8. Carefully transfer the soup to a blender and puree. Alternatively, you can use an immersion blender to puree the soup, although I find that blending it in a standup blender usually results with a smoother, creamier soup.
9. To make the tortilla strips garnish, use a very sharp knife to cut each chip into thin strips.
10. Transfer to bowls and top with fresh avocado & tortilla chips. Enjoy!