Recipes Vegetable Soup

Jim’s Own Roasted Vegetable Soup

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

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

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

Add veggies to pot on stove, add chicken stock, 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.