Last night I made another roasted soup concoction. I roasted the last of my butternut squash, red onion and garlic. I puréed it into some homemade chicken stock I made a few days earlier. I added some garam masala, s&p and cayenne. It only had 4 teaspoons of half and half with water for the corn starch thickener (I used too much stock for my taste). I only used 1/2 tablespoon of coconut oil for roasting the veggies so it was a super healthy meal. Oh ya, before I puréed it I added a ton of kale and then puréed that. I did top it with a bit os sour cream and some toasted almonds and chopped dried cranberries. I made garlic asiago cheese toast for a side. It was so yummy!!!
Attachment 302702