Curried Butternut Squash Bisque
Prep Time
10 minutes
Cooking Time
Approximately 55 minutes
Yields
4-6 Servings
Ingredients
2 lb. butternut squash peeled and chopped
3 tablespoons melted coconut oil
1 red onion, quartered
2 large carrots, roughly chopped
2-3 small potatoes peeled and quartered (optional for extra creamy texture without adding fat)
3 cloves garlic
sea salt
freshly ground black pepper
1 tablespoon Indian curry powder (we prefer the Spice and Tea Merchants brand)
1 tablespoon hot curry powder (we prefer the Spice and Tea Merchants brand)
4 c. low-sodium vegetable broth, warmed
Fresh chopped cilantro (for garnish)
Directions
Preheat over to 425 degrees.
In a large bowl, toss together the chopped butternut squash, red onion, carrots, potatoes, cloves, salt, pepper, Indian Curry and hot curry with the melted coconut oil. Divide between two baking sheets and roast for about 45 minutes until the squash is tender and the vegetables are starting to caramelize.
While vegetables are roasting, warm the vegetable broth in a pot on the stove.
When the vegetables are cooked, puree them with the warm veggie broth in a blender until desired texture is achieved.
For best results, do this in two batches. Add one batch at a time to a large pot and heat on stove until nice and hot.
Serve immediately with cilantro garnish.
Notes
For extra flavor and texture, add toasted pumpkin seeds or chopped and toasted cashews.
Credit
Adapted/modified from delish.com butternut square soup recipe