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Roasted Pumpkin Squash Bisque

Heat the oven to 400F. For the pumpkin and acorn squash (cut the squash in half first), scoop out the seeds and brush with insides with oil. Sprinkle with salt and pepper. Lay open-side down on an ungreased baking sheet for 40-60 min, or until tender. Once tender, remove from the oven, let cool for 5 min, then scoop the flesh of the pumpkin and squash into a bowl and set aside. In a large pot, mel. . .

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Servings: 6

Prep Time: 00:15

Cook Time: 01:15

Ingredients

1/2 small calabaza pumpkin

1 small acorn squash, whole (butternut works, too)

2 tablespoons vegan butter (we used earth balance)

1/2 large yellow onion, diced

1 large carrot, peeled and diced

2 tablespoons gluten-free flour

2 garlic cloves, minced

2 cups vegetable broth

1 bay leaf

1 teaspoon dried basil

3/4 of a can of coconut milk, full-fat

1 teaspoon cinnamon

1/2 teaspoon chili powder

1 teaspoon apple cider vinegar

Garnish

drizzle of coconut milk, fresh sprigs of thyme, pomegranate

Preparation

1Heat the oven to 400F. For the pumpkin and acorn squash (cut the squash in half first), scoop out the seeds and brush with insides with oil. Sprinkle with salt and pepper. Lay open-side down on an ungreased baking sheet for 40-60 min, or until tender. Once tender, remove from the oven, let cool for 5 min, then scoop the flesh of the pumpkin and squash into a bowl and set aside.

2In a large pot, melt the vegan butter over medium-high heat. Then add the carrot and onion, cooking for 6-8 min, or until the onion is translucent.

3Add the garlic and allow it to brown before adding the flour.

4Pour in the vegetable broth and stir. Add the bay leaf, sage, and basil, as well as the roasted pumpkin and squash.

5Reduce heat to medium, cover, and simmer for at least 30 min, stirring occasionally.

6Turn off the heat and let cool. Remove the bay leaf. Blend all the contents in the pot with either an immersion blender or a traditional one until smooth.

7Return the soup to the pot, reheat to medium-low, and add the coconut milk, cinnamon, apple cider vinegar, chili powder, salt, and pepper. Stir until well-mixed.

8Enjoy warm and top with your favorite toppings!

Reviews: 0

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