1 large butter squash chopped into cubes
2 cups organic baby carrots
1 medium sweet onion
1 large sweet potato peeled and cut into cubes
garlic
ginger
Fresh thyme
3 tbl of walnut oil
salt and pepper
8 cups gluten free , free range chicken broth
1 1/2 unsweetened coconut milk
1/4 cup walnuts
pre heat oven 350 degrees
toss veggies in bowl with the walnut oil, salt and pepper. Roast for 40 minutes, stirring occasionally until veggies are soft and golden brown
place the roasted veggies in a large pot, add chicken broth and boil. Lower heat and simmer for about 30 minutes
let cool for about 15 minute. Stir in coconut milk and check seasoning.
toast walnuts in skillet about three minutes
serve soup in individual bowls and garnish with roasted walnuts
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