Recipes Vegetable Soup

Jim’s Own Roasted Vegetable Soup

We made this soup from what we had left over from the roasted veggies we prepared for a cookout. I have to tell you it was absolutely delicious! The creaminess if the coconut milk gave this soup a rich and decadent flavor.

Ingredients
1 Butternut squash peeled & cubed
1 cup baby carrots
2 onions peeled & cut into quarters
4 garlic cloves
1 green and/or red pepper seeded & cut chunky
1 tbsp olive oil
Salt & black pepper to taste
½ cup Jim’s Own Mild, Hot or Mustard Bar-B-Que Sauce
2 cups chicken stock
1 cup coconut milk
Salt & pepper to taste

Directions
Heat oven to 350 °F.

Put veggies in ovenproof dish. Pour olive oil over and stir to coat.  Bake in oven for 30 min.

Pour over Jim’s Own Mild, Hot or Mustard Bar-B-Que Sauce and put back in oven for 15-20 min.

Add veggies to pot on stove add chicken stock and coconut milk and blend with stick blender until smooth. Add salt and pepper to taste.

Serve with dollop of sour cream or a little grated parmesan cheese.