Roasted Veggie Bisque

Mairead Reddy from instagram.com/WFPBnoSOS

Mairead fell in love with kabocha squash after an autumn stay at the

TrueNorth Health Center. This is an easy-to-make soup that will fill your home with a warm and inviting aroma. Roast, combine, blend. Finish with a drizzle of Cashew Cream and hot sauce for an added punch.

Makes 6–8 servings.

Ingredients:

1 large Kabocha squash (about 4 pounds)

1 large white onion, roughly chopped

1 orange bell pepper, roughly chopped

3 cloves garlic, whole

2” fresh ginger, minced

6 cups vegetable broth

1 cup unsweetened soy milk (or other nondairy milk)

2 tablespoons lime juice

1.             Preheat oven to 350°F.

2.             Chop and de-seed the squash, placing it on a baking sheet. Roast on the top shelf of the oven for about 40 minutes.

3.             Roughly chop the onion and bell pepper, placing them on another baking sheet, skin-sides of the pepper down. Place the garlic cloves on separate up-turned pepper chunks. Place the baking sheet on the lower shelf in the oven and roast for about 25 minutes. (The timing will depend on how small you’ve cut your onions and pepper.)

4.             Combine the roasted squash, pepper, onion, and garlic in a large pot with the vegetable broth. Bring to a boil and allow to simmer for 10 minutes.

5.             Using an immersion blender, blend the bisque.

6.             Stir/blend in the soy milk.

7.             Stir in the lime juice just before serving.