Created by Sue on March 22, 2013
Step 1: In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
Step 2: Spread mixture onto a greased roasting pan.
Step 3: Bake at 350F for 1-1 1/2 hours, or until tender.
Step 4: Saute onion in oil in a large pot until tender, about 5 minutes.
Step 5: Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
Step 6: Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
Step 7: When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
Step 8: Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
Step 9: Remove soup from heat and allow to cool for 15 minutes.
Step 10: Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
Step 11: Add heavy cream and coconut milk and blend.
Step 12: Reheat if necessary.
Step 13: May also be chilled before serving up to 1 day.
Step 14: Serve cold or hot, garnished with roasted pumpkin seeds (if desired).