Ingredients
2lb Butternut Squash (peeled/seeded/chopped)
1lb Sweet potato (peeled/chopped)
1 small head of garlic (peeled)
2 tablespoons high-heat sunflower or coconut oil
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 1/2 cup warm water
1 1/2 teaspoon Massel Sodium-Reduced Vegetable Bouillon Granules
1 cup full-fat coconut milk
1 teaspoon onion powder
pinch cayenne pepper
sea salt and white pepper (to taste)
Preparation
Step 1 Preheat oven to 400F and line a large baking sheet with parchment paper.
Step 2 Toss the squash, sweet potato, garlic, oil, salt and white pepper together in a large bowl, then spread onto the baking sheet into a single layer.
Step 3 Roast in the oven for 25 minutes or until slightly more than fork-tender.
Step 4 Once roasted, place the squash mixture into a large blender pitcher or food processor. Add the water (start with 1 cup), bouillon (start with 1 teaspoon), coconut milk, onion powder and cayenne to the mix and puree until very smooth.
Step 5 Add the additional ½ cup water/ ½ teaspoon bouillon if you would like a thinner bisque.
Step 6 Pour the bisque into a pot and warm over medium heat until it gets hot, stirring occasionally.
Step 7 Serve warm, and for a fancy (but optional) garnish, place a couple dots of cashew cream on top of the bisque and drag a toothpick through them to create hearts.
