Scallions, white and green parts, checked and sliced diagonally
Coconut flakes, lightly toasted
hazelnuts, toasted and chopped
1
Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment or foil. Cut the butternut squash, onions and apples in large cubes. Divide the squash mixture between the prepared sheet pans and spread it in a single layer. Toss each with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.
2
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, add them to the chicken stock and use a hand blender to puree the soup.
3
Add the cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and add salt or pepper as needed. Top with some or all of the garnishes and serve.
Scallions, white and green parts, checked and sliced diagonally
Coconut flakes, lightly toasted
hazelnuts, toasted and chopped
Directions
1
Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment or foil. Cut the butternut squash, onions and apples in large cubes. Divide the squash mixture between the prepared sheet pans and spread it in a single layer. Toss each with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 35 to 45 minutes, until very tender.
2
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, add them to the chicken stock and use a hand blender to puree the soup.
3
Add the cinnamon, 1 teaspoon salt and 1/2 teaspoon pepper. Taste and add salt or pepper as needed. Top with some or all of the garnishes and serve.
