Turmeric & Coconut Roasted Butternut Squash Bisque
Author: Emily Kyle | EmilyKyleNutrition.com
This smooth and creamy, vegan, gluten-free & Whole30 friendly Turmeric & Coconut Roasted Butternut Squash Bisque is an antioxidant packed, anti-inflammatory one-pot-wonder the whole family will love.
Ingredients
- 3 medium butternut squash
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cans lite coconut milk, 13.5oz cans
- 2 cups vegetable stock
- 1 tablespoon granulated onion
- 1 tablespoon ground turmeric
- 2 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Using a large knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds.
- Lay the butternut squash halves face up on a foil-lined baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast in the oven for 1 hour, or until the squash is golden brown on the edges.
- Remove the squash from the oven and let it rest until it is cool enough to handle.
- Gently scoop the roasted butternut squash out of the skin and into a large soup pot. Discard the skin.
- Add the coconut milk and turn the heat to medium, allow the coconut milk and butternut squash to warm for 10 minutes, stirring occasionally.
- Add the vegetable stock and all of the spices.
- Using an immersion blender, blend all of the ingredients together until the soup is smooth and creamy.
- Allow to cook over medium heat for another 30 minutes, stirring occasionally.
- Serve garnished with pumpkin seeds if desired and Enjoy!
Notes
*No immersion blender? Throw all of the ingredients in a traditional blender and blend! Return to the soup pot when smooth.
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