Butternut Squash Bisque

Ingredients

• 2 lbs Butternut Squash
• 2 tablespoons Olive Oil
• 1 medium Yellow Onion
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 1 can (13.5 oz) Full-Fat Coconut Milk
• 1 tablespoon Maple Syrup
• 2 teaspoons Fresh Sage (chopped)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Pumpkin Seeds (for garnish)
• 2 tablespoons Coconut Cream (for garnish (optional))
• 1/4 teaspoon Nutmeg

Instructions

1. 1

   Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out the seeds, and brush the cut sides with 1 tablespoon of olive oil. Season with salt and pepper.

2. 2

   Place the squash cut-side up on a baking sheet and roast for 45-60 minutes, or until very tender.

3. 3

   While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Once the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onion and garlic.

5. 5

   Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.

6. 6

   Stir in the maple syrup, chopped sage, nutmeg, salt, and pepper. Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth and creamy.

7. 7

   Return the soup to the pot and heat through gently if needed. Taste and adjust seasonings as necessary.

8. 8

   Ladle the bisque into bowls and garnish with toasted pumpkin seeds and a swirl of coconut cream, if desired. Serve warm.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.