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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



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