The CREAMIEST Vegan Butternut Squash Bisque
See more from elevated_gourmet
Cut squash in half .Scoop out seeds & set aside. Roast at 400 degrees for one hour or until tender.
1
Scoop out all your tender squash flesh & set aside.
2
Add a tbsp avo oil to pan and on medium heat caramelize one sweet onion.
3
Add teaspoon salt & pepper, and a tbsp garlic powder, & tbsp pumpkin pie spice.
4
Add about 3.5 cups squash, grilled onions & spices & one can coconut milk.
5
Add one cup vegetable or bone broth and purée on high for 1-2 minutes until completely blended.
6
Once puréed, pour back into your pan and heat on medium.
7
Add splash of bourbon (optional). Bring to a boil, reduce heat. Summer & serve.
8
Top with toasted seeds, drizzle of coconut milk, chives!
9