The CREAMIEST Vegan Butternut Squash Bisque
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Cut squash in half .Scoop out seeds & set aside. Roast at 400 degrees for one hour or until tender.
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Scoop out all your tender squash flesh & set aside.
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Add a tbsp avo oil to pan and on medium heat caramelize one sweet onion.
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Add teaspoon salt & pepper, and a tbsp garlic powder, & tbsp pumpkin pie spice.
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Add about 3.5 cups squash, grilled onions & spices & one can coconut milk.
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Add one cup vegetable or bone broth and purée on high for 1-2 minutes until completely blended.
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Once puréed, pour back into your pan and heat on medium.
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Add splash of bourbon (optional). Bring to a boil, reduce heat. Summer & serve.
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Top with toasted seeds, drizzle of coconut milk, chives!
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