Oops… not another squash recipe 🙂
Seriously, though. I can’t get enough squash, especially when it’s roasted! What makes this butternut squash bisque recipe unique is the flavor from roasting the butternut squash first. Cashew cream adds the perfect amount of luxe creaminess, and just a dash of maple syrup brings the light and sweet vibes to make this happiness in a bowl.
- 4 cups roasted butternut squash, diced
- 1 tbsp + 1 tsp avocado oil, divided
- ½ cup diced shallots
- 5 garlic cloves, roughly chopped
- 1 tsp fresh ginger, minced
- 2 cups vegetable broth*
- 2 tsp maple syrup
- ¼ tsp cinnamon
- 1 cup cashew cream
*I used 1 tsp Better than Bouillon vegetable base: 2 cups hot water for a milder vegetable broth and to let the butternut squash shine.
- Preheat the oven to 400 F. Toss diced butternut squash in a dutch oven with 1 tbsp avocado oil and a dash of salt & pepper. Roast for 20 minutes.
- Once butternut squash is roasted, add shallots, garlic, ginger, and 1 tsp avocado oil. Sauté on the stovetop on medium-low heat until onions are translucent.
- Add vegetable broth. Bring to a boil, then reduce to simmer for 20 minutes uncovered.
- Add all contents from the dutch oven to a food processor. Blend until fully puréed and smooth. Return contents to your dutch oven.
- Add maple syrup, cinnamon, and cashew cream. Simmer until thickened, about 15 minutes.
- Serve with a dash of extra cream on top. Enjoy!