Easy Butternut Squash Bisque

Ingredients:

• 1 whole butternut squash – cut into 1″ cubes
• 1/2 of a yellow onion – halved
• 3 whole carrots
• 3 cloves of garlic
• 1/2 cup of light coconut milk
• 2 cups of chicken bone broth
• Salt & pepper to taste
• 1/4 tsp of ground sage
• 1/4 tbsp cinnamon
• 1/8 tsp of nutmeg
• 1/8 tsp of ground cloves
• 1/8 tsp of ground cumin
• Pinch of chili powder
• 1 fresh sprig of thyme
• Olive oil

Directions:

1. Cut butternut squash in half and remove the seeds. Cut into 1-inch cubes.
2. Place the squash, onion, carrots, and garlic on a baking sheet. Toss in salt, pepper, and olive oil. Bake at 375 for about 45 min until vegetables are soft and caramelized (you may need to remove the garlic, carrots, and onion first if the squash is still firm).
3. Remove from oven and puree – you can do this with a blender, a food processor, or use an immersion blender. Blend until the vegetables are fully pureed.
4. Add to a large pot with broth, coconut milk, and spices (add more or less stock if needed to get the right consistency). Heat until warm.
5. Top with allspice, red chili flakes, roasted pumpkin seeds, or a combination. Enjoy!