This month’s superfood is Winter Squash! Don’t miss this cozy recipe below for Butternut Tomato Bisque.
Ingredients
- 8 med/large Tomatoes
- 4 cups Butternut Squash
- 2 Garlic cloves, whole
- ½ cup lemon juice
- 5 large Carrots
- 1 large White Onion
- 1-2 cups Water/Veggie Broth (add to desired texture)
- 1 tsp of Paprika, Ground Ginger, Pepper, Oregano
- Add Ons: Basil
Directions
- Preheat oven to 375°. Oil an oven safe pan.
- Wash and chop your vegetables except the lemon.
- You can roast your garlic in the pan, just be sure to chop the tops off.
- Place vegetables on pan and bake for approximately 45 minutes until tender.
- While vegetables roast, juice your lemons to measure ½ cup.
- Once vegetables are roasted, blend them using a blender or put all vegetables in a pot and blend them with an immersion blender.
- Add water or broth of choice to reach your desired texture.
- Cool and serve.
- Can be served with farro, rice, or quinoa.
- Beans like chickpeas can be added – they can also be added after as a topper.
Stovetop Roast
- Heat a deep pot over medium heat with oil.
- Wash and chop all vegetables but leave out lemon.
- Roast/sauté vegetables for approximately 45 minutes until soft. While veggies sauté, juice your lemon.
- After veggies are soft, blend them using a blender, or in the pot with an immersion blender. Add water or broth of choice to desired texture
- Cool and serve.
Nutrition Analysis
Servings: 4
Serving size:
- Calories: 150
- Total fat: 1g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 35mg
- Total Carbohydrate: 36g
- Dietary fiber: 8g
- Total sugars: 13g
- Added sugars: 0g
- Protein: 5g