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Preheat oven to 425. Layer a baking sheet with parchment paper. Spread squash, onion, garlic and peppers out evenly and drizzle with avocado oil. Stir evenly to coat.
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Sprinkle with 21 seasoning salute, garlic powder, salt and pepper to taste. Place in oven and roast for at least 30-40 minutes stirring half way, until onions are caramelized.
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Once caramelized remove from oven and blend in two batches with chicken stock, apple cider and curry powder in a high powdered blender.
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Transfer to a medium stock pot and heat to boiling.
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Adjust seasonings if needed. Lower heat to warm.
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Sprinkle with cinnamon before serving. I topped ours with bacon and matchstick apples. It was delish! Enjoy!