1-TBSP coconut oil
Left over roasted veges - I used mostly buttercup squash, with some butternut and sweet potato
Cooked chicken, diced or shredded
Salt to taste
Chopped chives or other fresh herbs
Coconut cream (optional)
*Chicken stock is super easy to make - just fill a big pot with chicken carcasses (I save the carcasses from roast chicken, putting in a bag in the freezer until I'm ready to make stock), cover with water, add salt to taste, bring to boil, cover and simmer for about 3 hours. Cool and strain.
Note: any roast veges could be used; they give the soup bulk and make it more filling, as well as adding colour. Pumpkin or squash of any kind is great, as are sweet potatoes. You could also try marrow/zucchini, roasted beets, carrots, parsnips etc.
Melt coconut oil in a large pot. Saute onions until beginning to brown. Pour in chicken stock. Puree roast veges in a food processor, adding some chicken stock if needed to liquify. Add to soup pot. Add chives, tumeric and salt. Bring to boil and simmer 10 mins. Add shredded chicken. Heat through. Add spaghetti squash, stir to combine. Optional: swirl in coconut cream. Serve.