Turmeric & Coconut Roasted Butternut Squash Bisque

3 meduim size butternut squash
1 tablespoon of olive oil
salt and pepper to taste
3 (15 ounce) cans of coconut milk
16 ounces of vegetable stock
1 tablespoon of granulated onion
4 teaspoons of turmeric
2 teaspoons of cinnamon
½ teaspoon of cayenne pepper
½ teaspoon of ginger
½ teaspoon garlic powder
½ teaspoon of salt
¼ teaspoon of cumin
¼ teaspoon of cloves

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Using a large knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds.
  3. Lay the butternut squash halves face up on a foil-lined baking sheet.
  4. Drizzle with olive oil, salt, and pepper.
  5. Roast in the oven for 1 hour, or until the squash is golden brown on the edges.
  6. Remove the squash from the oven and let it rest until it is cool enough to handle.
  7. Gently scoop the roasted butternut squash out of the skin and into a large soup pot. Discard the skin.
  8. Add the coconut milk and turn the heat to medium, allow the coconut milk and butternut squash to warm for 10 minutes, stirring occasionally.
  9. Add the vegetable stock and all of the spices.
  10. Using an immersion blender, blend all of the ingredients together until the soup is smooth and creamy.
  11. Allow to cook over medium heat for another 30 minutes, stirring occasionally.
  12. Serve and Enjoy!

Original Recipes visit: Turmeric & Coconut Roasted Butternut Squash Bisque @ emilykylenutrition.com

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