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