Butternut Squash Bisque made with Cashew Cream and Roasted Pumpkin Seeds. It is comforting, healthy and delicious. Just perfect for the cold months of the year.
Have you met a person who does not like Butternut Squash? I never met anyone and I am a big butternut squash lover myself. And not only because of the delicious taste and helath benefits. What is truly amazing is the versatility of recipes you can create with it. In this case I have for you Butternut Squash Bisque. It is absolutely heavenly, especially during the colder months of the year. There is nothing like coming home to a hot bowl of soup. I always make a bigger pot so I have it at least for three days. Well, unless I give half of it to my daughter.
Also, the size of the squash gives you pretty much the amount of the soup, which can be on average six to eight servings. Obviously, if you are having big family gathering, you can double the recipe. This Butternut Squash Bisque is especially great for Thanksgiving or even Christmas. Couple other recipe you may like for these occasions are STUFFED BUTTERNUT SQUASH and FESTIVE SPAGHETTI SQUASH. Based on this article, there is about 16 types of Winter Squash, but I only had so far, the butternut squash, acorn squash, spaghetti squash and if I am not mistaking, green kabocha as well. Looks like I have lots of catching up to do! How about you? How many types of winter squash have you tried?
I hope you like this recipe as much as I do and you will let me know if you have tried it. Also, if you have any questions, or suggestion, please contact me anytime. Thank you so much for visiting and I wish you a wonderful week!
BUTTERNUT SQUASH BISQUE
- 1 Food processor
- 1 large butternut squash
- 1 whole garlic
- 1 ½ up of cashew cream
- 1 L organic low sodium vegetable broth 4cups
- 2 tbsp nutritional yeast
- Himalayan pink salt to taste
- Black pepper to taste
- 1 ½ cup roasted pumpkin seeds
- 2 tbsp olive oil
- CASHEW CREAM
- 1 cup raw cashews 1 cup soaked and rinsed
- ¾ cup water
- Himalayan pink salt 1tsp
- Blend in a blender until smooth. Use 1 cup to blend with squash and rest while serving to drizzle on each portion. You may add more water to the remaining cream if too thick for the drizzle.
- ROASTED PUMPKIN SEEDS
- 1 ½ raw hulled
- Preheat the oven to 375F
- Spread the pumpkin seeds on baking sheet lined with parchment paper.
- When they start popping like popcorn reduce the temperature to 35oF.
- Bake for 5 to 7min.
- Preheat the oven to 375F°, 200C°.
- Wash and cut the squash in half lengthwise.
- Scoop out the seeds and stringy flesh with ice cream scoop or spoon.
- Brush with oil and add salt with pepper.
- Turn them upside down and place on the baking sheet.
- Peal the outer layers of garlic, leaving only the skin of individual clove. Cut the top by using a sharp knife and brush with oil. Wrap in tinfoil and place next to the squash. Bake for 40min. When ready, scoop out the flesh with fork and set aside.
- Bake the squash for 60 to 70min. Depends on the size of your pumpkin. You’ll know it’s ready when you’ll be able to pierce toothpick through the skin.
- Let it cool for 1o min and scoop the flesh with ice cream scoop or spoon.
- Blend in a blender with vegetable broth, roasted garlic, cashew cream and nutritional yeast. You may add more salt and pepper as well.
- Drizzle with cashew cram, top with roasted pumpkin seeds and serve.