Chef Mike Ward's video: Roasted Squash Coconut Soup

Hello gang, the best recipes begin with quality ingredients, like Campbell’s broth made with All Natural Flavours. Check out this recipe, one of my favourite soups I made using Campbell’s 30% Less Sodium Chicken Broth. Roasted Squash & Coconut Soup by Chef Mike Ward Serves 6 – Total time 50 mins (hands on time 15 mins) 1 butternut squash, peeled/seeds removed, rough chopped into 1 inch pieces 1 large white onion, rough chopped 3 garlic cloves 1 Tbsp. fennel seeds 1 Tbsp. cumin 1 Tbsp. fresh thyme 1 tsp chili flakes (to taste) 1/3 cup olive oil 2 tsp salt, 1 tsp cracked pepper 1 cup coconut milk 900mls (I full packet) Campbell’s 30% less sodium chicken broth Preheat oven to 400F. In a large mixing bowl add all ingredients (except coconut milk and broth). Toss to coat all veggies, and then lay them out on a parchment lined baking tray. Roast for 30 to 40 min until tender and golden. Add roasted veggies to a large pot, along with coconut milk and broth, and puree with a hand immersion blender (feel free to add more broth for the consistency you prefer). Place pot on stove to bring up to serving temperature, check seasoning and serve. This recipe along with other easy and tasty recipes can also be seen at http://izea.it/apM2mLD.