Roasted Butternut Squash and Sweet Potato Bisque🍠 with Sourdough Crostinis (VEGAN)
Hi Guys,
I hope everyone had a safe New Year's Eve and is enjoying the first day of 2018! 2017 was an amazing year but I have a feeling that 2018 is going to bring lots of new exciting adventures and beginnings in my life. Some of my new year's resolutions include expanding my personal recipe book by cooking new recipes and foods, along with sharing the experience here on Steemit for all of you to enjoy! As you may already know, I eat a plant-based diet, so all of my recipes will be vegan-friendly. My boyfriend and I recently made this DELICIOUS, savory winter soup that I want to share with you guys. You're missing out if you don't try this recipe!!
Roasted Butternut Squash and Sweet Potato Bisque🍠 with Sourdough Crostinis
Ingredients:
1 large butternut squash ( or 2 small-medium size)
3 medium sweet potatoes
1 medium yellow onion
6 garlic cloves
1 quart vegetable stock
1/4 cup maple syrup
2 cups water
1 teaspoon fresh ground ginger
Fresh ground salt, to taste
Fresh ground pepper, to taste
1 fresh Sourdough Baguette loaf
3 tablespoons of THC-infused olive oil (or whichever oil you prefer)
Instructions:
Preheat oven to 400 degrees F. On a large foil-lined baking pan, place squash, sweet potatoes wrapped in foil, onions, and garlic cloves wrapped in foil. Fork the sweet potatoes and squash for breathability. Roast 40-45 minutes until the squash and sweet potatoes are soft to the touch. You might have to take the garlic cloves out sooner, keep an eye on them.
After roasting, remove and discard onion peels and sweet potato skins. Place the roasted onions and sweet potatoes into a large soup pot. Next, squeeze the roasted garlic out of their skins into the pot.
Cut the butternut squash in half, length-wise and scoop out the seeds and discard. Scoop the butternut squash flesh into the soup pot.
Add vegetable stock, maple syrup, and water to the soup pot.
Grate fresh ginger into the soup pot and add freshly ground salt and pepper to taste.
Bring to a boil, lower heat and let simmer covered for about 30 minutes. Remove from heat.
Next, either using an immersion blender or place soup into blender and puree soup until smooth. If needed, return soup to pot and heat until warm enough to serve.
Lastly, preheat oven to 500 degrees F. Cut the Sourdough baguette width-wise into thin slices. Add a dime-sized amount of THC-infused olive oil on top of crostini slices and broil in oven for 5 minutes or until the crostinis are lightly-browned.
Serve soup with crostinis. Enjoy!
I hope you enjoyed this recipe and give it a try the next time you want to try something new!! Please take a moment to follow me here @briannaz to find more VEGAN recipes as well as other steemit posts about veganism, self love, cycling, yoga, and much more!
You are beautiful.
With love and happiness,
Bri