FALL HARVEST SOUP

Prep Time: 5 Minutes

Cook time: 1 Hour

Fall Harvest Soup

INGREDIENTS:

• 1/2 of Butternut Squash
• 5 Cherry Tomatoes
• 1 Carrot
• Half a Yellow Onion
• 5 Garlic Cloves
• 1 Tablespoon Olive Oil
• Coconut Milk
• 1 Cup Chicken Broth
• Salt to taste
• 1 Tablespoons of Black Pepper
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Cinnamon
• 1 Tablespoon Nutmeg
• 1 Teaspoon Cumin
• 1 Teaspoon Cayenne Pepper
• 1 Tablespoon Paprika
• 1 Tablespoon Turmeric
• 1 Teaspoon Ginger Powder
• 1 Teaspoon Thyme
• 1 Teaspoon Oregano
• Crushed Red Chili Flakes to taste
• 3 Teaspoons Brown Sugar
• 2 Tablespoons Butter
• Chili Oil to Garnish
• Chopped Green Onions to Garnish

DIRECTIONS:

1.) Set the oven to 375 Degrees F.

2.) Chop the vegetables in large dices and add the seasonings and sugar to the baking dish. Mix and combine well.

3.) Add the vegetables in the oven and allow them to roast for 40 minutes or until softened.

4.) Once ready, add the vegetables to the blender. Add the chicken broth in and mix until smooth.

5.) Pour the soup mixture into a pot and simmer on a low flame until the soup has warmed through.

6.) Add coconut milk to make the soup creamy.

7.) Add butter and your choice of cheese (I used Pecorino Romano) and mix well. Adjust the soup with seasoning at this point to reach your liking.

8.) Serve the soup in a bowl with toasted bread and grilled cheese.

9.) Drizzle some chili oil and coconut milk on top. Garnish with green onions and enjoy!