Vegan Butternut Squash Bisque is absolutely delicious on its own, but add some crispy fried sage leaves and you've achieved actual perfection!
Ingredient
– 1 large butternut squash– ½ yellow onion chopped– 1 cup full-fat coconut milk– 1 Tbsp pure maple syrup– ¼ tsp ground cinnamon– 1½ tsp sea salt
For the Crispy Sage:
– 6 leaves to 8 Sage– ¼ cup avocado oil
Step 1
Step 1
Preheat the oven to 375 degrees F. Chop the tip and tail off the butternut squash and scoop out the seeds and innards.
Direction
Step 2
Step 2
Drizzle olive oil or avocado oil over the flesh and sprinkle with sea salt and a dash of cinnamon.
Step 3
Step 3
Place both halves face-down on a baking sheet and roast on the center rack of the oven for 40-50 minutes or until the flesh is very soft when poked with a fork.
Step 4
Step 4
In a medium-sized skillet over medium-high heat, heat 2 tablespoons of olive oil while the butternut squash is roasting. Add the sliced onion.
Step 5
Step 5
Sauté, stirring occasionally, until the onion is browned, about 10 minutes.
Step 6
Step 6
When the roasted butternut squash is cool enough to handle, scoop the flesh out of the skin. Place the flesh in a blender.
Step 7
Step 7
Add the onions, coconut milk and maple syrup to the blender and blend until completely smooth.
Step 8
Step 8
Transfer the soup to a saucepan and heat it, stirring frequently, until hot.