Vegan Butternut Squash Bisque

Total time: 1hr 45min

Yield: 16 cups

Ingredients

• 3 medium organic butternut squash
• 1 tablespoon extra virgin olive oil
• 3 (13.5 Oz) cans coconut milk
• 2 cups low sodium vegetable broth or stock
• 1 tablespoon onion powder
• 1 tablespoon ground turmeric
• 2 teaspoons ground cinnamon
• ⅓ teaspoon cayenne pepper
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ½ teaspoon himalayan pink salt
• ½ teaspoon ground pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cloves

Cooking Directions

1. Preheat the oven to 400 degrees.
2. Using a large knife carefully cut the butternut squash in half, lengthwise. Then scoop out the seeds.
3. Place the butternut squash halves face up on a baking sheet.
4. Drizzle the halves with olive oil, salt and pepper.
5. Place in the oven and let them roast 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. Once it has cooled down gently scoop the roasted butternut squash out of the skin and into a large soup pot. Discard the skin.
8. Add the coconut milk to the pot of butternut squash and heat on medium for 10 minutes, stir occasionally.
9. Add the Vegetable broth and all the spices.
10. Using an immersion blender, blend all the ingredients together until the soup is smooth and creamy. ( if you do not have an immersion blender you can carefully pour the mixture into a blender then return to the soup pot when smooth)
11. Allow to cook over medium heat for another 30 minutes. Stirring occasionally.
12. Serve garnished with pumpkin seeds if desired and Enjoy!