Day 5 of Fall into Fall: Butternut Squash Bisque

With fall bursting onto the scene, winter squashes are making their debut: pumpkins, acorn squashes, butternut squashes, and more. This creamy bisque incorporates one of my favorites: butternut squash. This bisque is rich, filling, flavorful, and 100% clean. Need a more hearty dish? I love adding some lump crap meat along with some cooked veggies to make this butternut squash bisque a full meal!

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Butternut Squash Bisque
Serves 4-6
1 butternut squash, peeled and cubed
1 red onion, peeled and quartered
2 granny smith apples, peeled, cored, and quartered
4 garlic cloves
1/2 teaspoon sea salt
1/2 teaspoon fresh pepper
1/2 teaspoon red chili powder
5 cups vegetable broth

 

Preheat oven to 400 degrees. Toss squash, onion, apples, and garlic with salt, pepper, red chili powder, and a drizzle of olive oil. Place the ingredients on a foil-lined baking sheet. Bake at 400 degrees for 40-50 minutes, until everything has become fully roasted. Meanwhile, in a pot over medium heat, bring the vegetable broth to a boil; add the roasted ingredients to the broth once done roasting. Simmer covered for 5-10 minutes. Pour soup into a blender, and puree until smooth. Serve, eat, and enjoy!

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