Cut the squash in half lengthwise & lightly brush with oil.
Wash & peel carrots & lightly brush with oil.
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.
In a soup pot over medium heat, dry roast the cinnamon, coriander, cumin & chili powder for 2-3 minutes until very fragrant.
Add the remaining coconut oil, onion & garlic and sauté 5-7 minutes until translucent.
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.
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.
To make the tortilla strips garnish, use a very sharp knife to cut each chip into thin strips.
Transfer to bowls and top with fresh avocado & tortilla chips. Enjoy!
Sara and Adam are a Vancouver-based recipe development and photography team. With a background in Holistic Nutrition and a love of good food, together they run The Forest and Fig, a curation of fresh, seasonal & plant-based dishes along with simple lifestyle & diet tips to encourage healthy living and vitality.