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Pumpkin Butternut Squash Bisque

November 7, 2022 • 0 comments

Pumpkin Butternut Squash Bisque
This tasty soup is served in a mini baked pumpkin and is bursting with flavor! It’s the perfect soup to have on a chilly autumn day. This also makes a great presentation for a Thanksgiving Day appetizer.
  • Prep Time:
  • Cook Time:
  • Servings: 3-4

Ingredients

Directions

  1. In a large skillet, warm the oil over medium heat and add the onion and garlic. Sauté for 2-3 minutes. 
  2. Add ginger, cinnamon, nutmeg, maple syrup, tahini, pumpkin, butternut squash, broth, cream and sea salt. Mix well and bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Add arrowroot powder if the soup isn’t getting thick enough. 

Toppings - Top with a swirl of heavy cream, pumpkin seeds, crispy sage (if using), chopped naked bacon and a sprinkle of paprika.


Pumpkin Bowls

  1. Cut off top and remove seeds. Oil the cut area and inside with butter or ghee. 
  2. Bake the pumpkins on a baking sheet for 30-40 mins on 400F (cut side down).
  3. The stem on the lids should be wrapped in foil so they don't burn. 
  4. Keep an eye on the lids (they should only cook until soft (10-15minutes). 


Notes/Tips

  • It's best to have your homemade squash purees made ahead of time as they will be the tastiest. You can use pre-made/frozen as well.
  • Don’t forget to save the seeds to bake later. I like to bake them plain and offer them to the wildlife outside :)
  • If you want the soup smooth and creamy, add soup to a blender.
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