Butternut Squash Bisque
In This Recipe
Turbinado Cane Sugar, Organic Agave Nectar - Hot
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 carrots, cut into large chunks
- 1 large yellow onion, quartered
- 1 whole head garlic, outer layers removed
- 2 tbsp olive oil
- 1 tbsp Sugar In The Raw
- 3–4 cups vegetable broth (adjust for desired consistency)
- Salt and pepper, to taste
- 1⁄2 head cauliflower, broken into florets
- 2-3 fresh thyme sprigs
- 1 or 2 tsps Agave In The Raw
- Coconut cream
Preparation
- Step 1
Preheat oven to 425°F and lightly coat baking sheet with oil.
- Step 2
Arrange butternut squash, carrots, cauliflower, onion, and garlic head evenly on baking sheet. Add thyme if using.
- Step 3
Drizzle with olive oil and sprinkle evenly with Sugar In The Raw, salt, and pepper.
- Step 4
Roast for 40–45 minutes, flipping once halfway through, until the veggies are tender and caramelized around the edges.
- Step 5
Once veggies are cooked and cool enough to handle, add all veggies and garlic into a blender.
- Step 6
Add 3-4 cups vegetable broth and blend until smooth (can also use an immersion blender directly in a pot.)
- Step 7
Pour into a large pot and warm gently over low heat, then adjust consistency using extra broth or coconut cream as needed. Stir in Agave In The Raw and season with salt and pepper to taste. (5-10 minutes)
- Step 8
Ladle into bowls and garnish with optional thyme and pepitas. Enjoy!
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