This Roasted Sweet Potato Soup with Maple Glazed Walnuts is the perfect warm, cozy and healthy soup for those chilly days and nights. It's easy enough to serve on a busy weeknight, and fancy enough to serve a crowd! {Gluten-free, paleo & vegan}
Preheat oven to 375 degrees F. Place potato, onion and garlic in a large roasting pan. Drizzle with olive oil and maple syrup. Toss to coat. Roast for 30 to 35 minutes, flipping half way through, until golden and tender.
Place potato mixture in a large saucepan and add broth. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
Blend soup in batches in a blender, until smooth or use an immersion blender. Return soup to pot over low heat. Stir in coconut milk. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper, to taste.
Meanwhile, toss together the walnuts and maple syrup in a small bowl. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
Ladle soup into bowls. Garnish with glazed walnuts.