Step 1

Preheat the oven to 425°F (220°C). Line one large or two medium baking sheets with parchment paper.

Step 2

Add the Marketside™ Fresh Butternut Squash, Marketside™ Fresh Sweet Potato, carrot, parsnip, garlic, and leek to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, black pepper, and cumin. Toss to coat evenly. Roast for 30–35 minutes, stirring halfway through, until the vegetables are soft and beginning to caramelize.

Step 3

Transfer the roasted veggies to a blender. Add the vegetable broth, smoked paprika, cayenne, and rosemary. Blend on high speed for 2–3 minutes, until completely smooth.

Step 4

Pour the soup into a large pot over medium heat and stir in the coconut milk. Season with more salt and black pepper to taste. Bring to a simmer and cook for 5 minutes, stirring frequently, to warm through and meld the flavors.

Step 5

Ladle the soup into bowls and garnish with a drizzle of coconut milk and a sprinkle of pistachios and rosemary.

Step 6

Enjoy!