"squash season is here and I'm celebrating with this BUTTERNUT SQUASH BISQUE πππ½ this soup was so flavorful, cozy, and easy to prepare β simply roast your veggies and toss everything into a blender."
Butternut Squash Bisque
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Prep time 10mins
Cook time 30mins
Serves or Makes: 2-4
Recipe Card
ingredients
- 1 large butternut squash
- 2 cups cauliflower, cut into florets
- 1 yellow onion, chopped
- Avocado oil
- 1/2 teaspoon salt
- 3 cups bone broth
- 1 (13.5 ounce) can reduced fat coconut milk
- 2 cloves garlic, minced
- 1 teaspoon paprika
Method
Step 1
Preheat the oven to 400ΒΊF.
Step 2
Poke holes in the squash and microwave for 3 1/2 minutes. Peel the squash, cut in half, remove the seeds, and cube.
Step 3
Toss squash, cauliflower and onion with avocado oil to coat. Sprinkle with salt and spread out in a single layer on baking sheets. Roast for 25-30 minutes, until tender.
Step 4
Transfer roasted vegetables, bone broth, coconut milk, garlic and paprika to a blender and pulse until well combined. Adjust seasoning to taste. Serve hot.