Turmeric & Coconut Butternut Squash Bisque

This smooth and creamy, vegan, gluten-free & Whole30 friendly Turmeric & Coconut Roasted Butternut Squash Bisque is an antioxidant packed, anti-inflammatory one-pot-wonder the whole family will love.

3 medium-sized​ homegrown butternut squash
1 tablespoon extra virgin olive oil
salt and pepper, to taste
3 (15 ounce) cans of lite coconut milk
2 cups homemade vegetable stock or broth
1 tablespoon granulated onion
1 tablespoon ground turmeric
2 teaspoons ground cinnamon
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves

Preheat the oven to 400 degrees Fahrenheit.
Using a large knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds.
Lay the butternut squash halves face up on a foil-lined baking sheet.
Drizzle with olive oil, salt, and pepper.

next instruction : www.emilykylenutrition.com

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here