An autumn favorite, this roasted butternut squash bisque is so creamy and savory. The roasted garlic gives it more depth of flavor. In this video, I gave it a bit of an Italian twist by adding in some white beans and tuscan kale. It's deliciously vegan and glutenfree.



Ingredients

2 small or 1 medium to large butternut squash, peeled and chopped into 1-inch cubes (roughly 6 cups)
6 cloves garlic
3 cups veggie stock (my go to favorite is Better Than Bouillon No Chicken)
1 cup vegan milk
3/4 teaspoon sea salt
1 cup of cooked white beans
pinch of pumpkin spice or nutmeg (optional)
1 handful of baby tuscan kale (optional)
1 teaspoon olive oil (if making the kale)


Directions

Preheat the oven to 425. Place the squash on one or two parchment lined cookie sheets. Wrap the garlic cloves in foil, and place along with the cookie sheets in the oven and roast for about 25 minutes, or until tender. Remove from the oven when done and let cool. When cooled, add the squash, garlic, and remaining ingredients into a blender and blend until smooth. Alternatively, you can add everything to a large stockpot on the stove on simmer, and use a submersible blender to blend. Taste to see if it needs more salt. Lightly wilt the baby kale in a sauce pan with a little olive oil. Use them to garnish the soup. Or you can just tear the raw leaves and sprinkle over the soup. Serve warm with some fresh bread, croutons or pita chips.

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