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4.57
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Turmeric & Coconut Roasted Butternut Squash Bisque
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.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Entrées
Cuisine:
American
Diet:
Gluten Free
Servings:
16
cups
Author:
Emily Kyle, MS, RDN, HCP
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.
Nutrition
Calories:
130
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Saturated Fat:
4.5
g
|
Sodium:
220
mg
|
Fiber:
3
g
|
Sugar:
5
g