Butternut Squash Bisque
(adapted from www.veganyumyum.com)
(adapted from www.veganyumyum.com)
Makes 6-8 cups
Ingredients:
3 Pounds Butternut Squash, (2 pounds after prepping)
Oil for roasting4 cups vegetable broth
1 tsp Thyme
Black Pepper, to taste
1 1/2 tsp Salt, +/- to
1 Cup Raw, Unsalted Cashews
1 Cup vegetable broth, divided
Directions:
1. Preheat oven to 400ยบ F.
2. Peel squash, take out seeds, and cut into pieces. Brush lightly with oil, and bake for 30-40 minutes, or until fork tender.
3. While squash is baking, add cashews and 1/2 cup vegetable broth in blender. Pulse until combined (scraping down sides of blender may be necessary). Gradually add the rest of the vegetable broth, and process for 1-2 minutes, or until cashew cream is incredibly smooth. Remove cream from blender, and set aside.
4. When squash is done baking, add to pot with 4 c. vegetable broth and simmer for approximately 15 minutes, covered.
5. In batches, blend soup.
6. Add black pepper, salt, thyme, and slowly stir in cashew cream. Leave a little extra for topping.
Nutrition Facts (per cup):
153 calories
7.8 g fat
19 g carbohydrates
2.75 g fiber
5 g protein
