Butternut Squash Bisque

July 25, 2013

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BUTTERNUT SQUASH BISQUE
Author: 
Recipe type: Dinner
Serves: 2
 
Ingredients
  • ROASTED BUTTERNUT SQUASH
  • 1 butternut squash, peeled and seeded, cut into medium sized chunks
  • olive oil
  • cumin
  • sea salt
  • SOUP
  • 2 cups rice or almond milk
  • sea salt
  • sage
  • black pepper
Instructions
  1. ROASTED BUTTERNUT SQUASH
  2. Put into a roasting pan or spread on a baking sheet with olive oil, cumin and sea salt. Roast at 450°F for 30-45 minutes or until tender.
  3. Let the squash cool until you can touch it, and blend in a food processor or blender with 2 cups rice or almond milk (start with 1½ cups and add the rest if needed, and you may even need more, depending on the consistency you want it) and a pinch of sea salt. Add some sage (fresh or dried) and black pepper to taste. Serve warm.