Butternut Squash and Sweet Potato Soup

Preheat the oven to 425 F.

Start by peeling and cutting up the butternut squash, sweet potato, and onion. Put vegetables on a sheet pan covered with foil and drizzle with the olive oil and salt and pepper generously. Toss the mixture with your hands to coat everything in the oil, and roast in the oven for 30 minutes, or until squash and potatoes are tender.

When vegetables are ready, put them into a large pot with the chicken stock, and add cumin, coriander, garam masala, and cilantro. Bring pot to a simmer, and mash vegetables with a potato masher or spoon to break them up. Puree about half of the mixture to make it smoother, either in a food processor or with an immersion blender. Add the pureed mixture back into the pot, add the half-and-half if you want a richer taste, and serve.