Butternut Squash Bisque

• 1 large butternut squash, peeled, seeded, and cubed

• 2 medium to large sweet potatoes, cubed

• 10 cloves garlic, chopped

• 1 yellow onion, chopped

• 1/4-1/2 of a lemon, juiced

• 1 cup coconut milk, full fat (I use Native Forest no guar)

• 1 16oz carton of veggie broth (I use Bonafide no salt)

• 4 tbsp olive oil

• 1/4 tsp cayenne (optional)

• 1/2 tsp paprika

• 2 tsp oregano

• 1 tbsp fresh rosemary

• Himalayan pink salt

Let’s get cookin’ ~ good lookin’

Preheat oven to 400 degreed F. On a baking sheet lay all pieces of butternut squash and coat with 1 tbsp of olive oil and sprinkle with salt.  On another baking sheet lay all pieces of sweet potato and coat with 1 tbsp of olive oil and sprinkle with salt.  Roast both the butternut squash and sweet potatoes for 30-40 minutes or until soft.

In a large saucepan, add in remaining olive oil, chopped onion, garlic and cover.  Let sit on simmer for a few minutes and then add in salt, cayenne, paprika, oregano, and rosemary. Stir and let sit on low heat for 15-20 minutes. Mix in juice from 1/4-1/2 of a medium lemon.

Add roasted butternut squash & sweet potatoes to saucepan and stir.  Cover on low heat for 10 minutes, stirring occasionally.  Add in the veggie broth and 1 cup of the coconut milk. Stir and let sit on medium heat for 10-15 minutes.

Combine all ingredients in a high speed blender until smooth.  Option to add in any additional seasonings and  place back in saucepan and enjoy :)