Butternut Squash Bisque

Butternut Squash Bisque Recipe

By Lena's Vegan Living

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 10 mins

Ingredients

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.

Instructions

1Preheat the oven to 375F°, 200C°.

2Wash and cut the squash in half lengthwise.

3Scoop out the seeds and stringy flesh with ice cream scoop or spoon.

4Brush with oil and add salt with pepper.

5Turn them upside down and place on the baking sheet.

6Peal 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.

7Bake 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.

8Let it cool for 1o min and scoop the flesh with ice cream scoop or spoon.

9Blend in a blender with vegetable broth, roasted garlic, cashew cream and nutritional yeast. You may add more salt and pepper as well.

10Drizzle with cashew cram, top with roasted pumpkin seeds and serve.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.