Butternut Squash Bisque

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