This super easy Roasted Red Pepper Butternut Squash Bisque just screams fall.
The toughest part about this recipe is cutting the squash. Lol
Cook Time: 60 Minutes
All you need is:
1 Large Butternut Squash sliced in half with the seeds removed
1 Red Pepper sliced in half with the seeds removed
1 Garlic Clove
Half of 1 Leek Sliced in half and rinsed
3 Cups of Vegetable Stock
3-4 Tbs of Extra Virgin Olive Oil
Sea Salt to Taste
For the Cream you will need:
1 Cup of Raw Cashews (soaked 4-6 hours. Rinsed and drained) *TIP if you don’t have time to soak your cashews simple cover them in water and microwave them for about 35 seconds to soften.
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
2 Tbs of Nutritional Yeast
Juice of 1/2 a Lemon
1/4 Tsp of Salt
1 Cup of Water
Preheat Oven to 425*
First make your cashew cream by combining your cashews, water, nutritional yeast, garlic powder, onion powder, lemon juice and salt into a blender and blend until smooth and set aside.
Next place the Squash, Red Pepper, Leeks and Garlic Clove into a large roasting pan or baking dish and drizzle with Extra Virgin Olive Oil and Sea Salt. Pour in about 1/4 an inch of water and cover with foil. Roast for about 40-45 minutes or until squash is fork tender. Remove from oven and let cool enough to handle (about 10 minutes).
Next pour 3 cup of vegetable stock into your blender and add in your garlic, leeks and red pepper and blend until smooth. Next scoop out the squash filling and add it to your blender and blend until smooth. *You may need to do this in small batches if you have a small blender.
Pour the soup into a large pot over low heat and pour in about 1/2 a cup of your cashew cream and stir. Add additional salt to taste. That’s it. You can garnish with additional cream and chives. I ate mine with some toasted French bread.
Comment and let me know how you all like it!!