Step 1: Cut the butternut squash lengthwise and scoop out the seeds (shown above). Preheat the oven to 400 degrees.
Step 2: Drizzle a little olive oil over the top of the squash for roasting. You can also use an olive oil pump bottle to spray the squash.
Step 3: Roast the squash in a 400 degree oven for 40-60min. (Time may vary depending on oven and size of squash). Squash should look like above and a butter knife should cut through the squash easily.
Step 4: Once the squash is cool enough to hold with a paper towel...scoop out the roasted squash into a blender. Discard the squash peel.
Step 4: In blender add: Roasted squash, coconut cream, salt, pumpkin pie spice and brown sugar or honey. Blend until smooth and creamy. TIP: Bisque can be thinned with cider to desired thickness.
Step 5: The bisque can be warmed on the stove (additional spice or sugar to taste can be added) and served with a dash of cinnamon and candied slivered almonds. ~Enjoy!
- One large or two smaller butternut squash
- One can of coconut cream
- 0.0c Brown sugar or honey
- 1.0tsp Pumpkin pie spice
- Apple cider (optional)
- 1.0pch Salt