Butternut Squash Bisque

Happy October! This used to be my most favorite month, I would get all giddy about the Fall and halloween and cooler weather and my birthday. Now I get excited about everything EXCEPT my birthday! 31.... yikes. Where did my 20s go :( Can I re-live them please?! My little brother is turning 20, two days after me. Lucky dude. Little does he know, these will be the most exhilarating years of his life! But I guess there is soooo much for me to look forward to as I move into another chapter in my life. Growing up doesn't have to be depressing does it?! I will always be young at heart. In keeping with the Fall mood and my awesome hemp products, I created this butternut squash bisque to warm us up as the weather begins to drop. [I live in Florida so by temperature drop I mean 80 degrees versus 90 degrees LOL!]

Look at that color! This was soooo creamy and comforting, yet healthy. I loved the velvety smooth texture and the roasted seeds I sprinkled on top with some hemp hearts was the perfect crunch, instead of grabbing for a carb loaded baguette. Don't get me wrong, I love baguette with my soups but if you are trying to get that sexy slimness for your Halloween costume, then stick with the healthy crunchies. I also drizzled the soup with some extra hemp oil. That hemp oil sure is amazing. The nutty fresh flavor is perfection. 

The hardest part about this recipe is cutting the squash! Yup, thats it, after you get through that, you're good to go. Once you get the squash cut in half, just place it face down on a cookie sheet and cover in a little hemp oil. 

Then stick it in the oven for a little over an hour and it's ready! So much easier than trying to peel the tough skin off first. This bisque is a perfect starter for your Thanksgiving meal as well. Wow your dinner guests this year! And it's also a perfect recipe to make ahead. 

I have so very much enjoyed my hemp products from Manitoba Harvest. I have been sprinkling hemp hearts into everything, pasta, yogurt, smoothies, cereal, soups, veggies, you name it! I have been substituting hemp oil for olive oil in everything as well. My protein powders are all so wonderful, no chemical after-tastes, simple ingredients. This company really has it going on. My wallet is going to hurt after finding this new love! 

Butternut Squash Bisque
Servings: About 4
Prep Time: 1.5 hours
Total Time: 2 hours

Ingredients:

• 1 whole butternut squash
• 3 tbsp hemp oil (plus a little extra for garnish and for seed roasting)
• 3 cups chicken broth (I used Better than Bouillon)
• 2 carrots, sliced
• 1/2 medium onion, chopped
• 1/8 tsp ground nutmeg
• 1 tsp garlic powder
• Salt and Pepper
• Hemp hearts 
• 1/2 cup almond milk, unsweetened
• Sprinkle of paprika for seeds (optional)

Instructions:

• Preheat oven to 350 degrees. 
• Cut the squash in half, carefully! I asked a boy to do it :)
• Remove the seeds with a spoon and set aside for roasting. Discard the membrane.
• Cover the squash in 1 tbsp hemp oil on the inside and outside and then place face down on a cookie sheet lined with foil. 
• Place the squash in the oven and cook for about 1 hour and then check it with a fork. If it isn't soft and tender, and the fork goes in smoothly, keep it in there another 20-30 minutes. 
• Remove from the oven and allow to cool. 
• While waiting for the squash to cool, rinse off the seeds and dry them well with paper towel. Place them on a cookie sheet, toss in hemp oil, salt, pepper, garlic and paprika and put in oven until they have browned slightly, set aside. 
• Once the squash is cooled down, scoop out the inside of the squash and discard the skin. 
• In a large soup pot, drizzle 2 tbsp hemp oil  and heat to medium high. Add the onions and carrots, some salt, pepper and nutmeg. Saute until the onions are tender and transparent. About 10 mins. 
• Add the squash and saute for another 5 minutes. 
• Add the broth and bring all to a boil. Once boiling, reduce to medium low heat. Simmer for about 10 minutes until carrots are soft. 
• Get your food processor or blender ready and pour the mixture into it. Puree until smooth!
• Put the puree back in the pot on medium high heat and add the almond milk. Don't let it get to a boil, lower the heat if begins to. Just want it to all warm up and marry together!
• Taste it and add salt and pepper as needed!
• For the garnish, I did hemp hearts, roasted butternut seeds and an extra drizzle of hemp oil.