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How to Make Roasted Butternut Squash Bisque
How to Make Roasted Butternut Squash Bisque
Wonderful for a crisp winter night, and pairs perfectly with your favorite crusty bread. This bisque is also Vegan & GF friendly.
Step 1: Cut the butternut squash lengthwise and scoop out the seeds (shown above). Preheat the oven to 400 degrees.
Step 2: Drizzle a little olive oil over the top of the squash for roasting. You can also use an olive oil pump bottle to spray the squash.
Step 3: Roast the squash in a 400 degree oven for 40-60min. (Time may vary depending on oven and size of squash). Squash should look like above and a butter knife should cut through the squash easily.
Step 4: Once the squash is cool enough to hold with a paper towel...scoop out the roasted squash into a blender. Discard the squash peel.
Step 4: In blender add: Roasted squash, coconut cream, salt, pumpkin pie spice and brown sugar or honey. Blend until smooth and creamy. TIP: Bisque can be thinned with cider to desired thickness.
Step 5: The bisque can be warmed on the stove (additional spice or sugar to taste can be added) and served with a dash of cinnamon and candied slivered almonds. ~Enjoy!
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One large or two smaller butternut squash
One can of coconut cream
β Cups Brown sugar or honey
1 β Teaspoons Pumpkin pie spice
Apple cider (optional)
1 Pinch Salt
Carlos Feliciano 6 months ago
Bren B 6 months ago
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social {kat} (author) 6 months ago
S LK 6 months ago
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