Looking for a perfect cold day recipe that will leave you feeling full? How's about if it's easy to make, delicious, nutritious and awesome for both your skin and decreasing inflammation? Here you go! Click the read more button and enjoy!
1 Small Butternut Squash or 4 cups of prechopped
1 Bell Pepper
1 TBS. Chopped Garlic
1 Cup Water
1 Cup Coconut Milk – The legit stuff with ingredients being coconut and water.
1 TBS. Dried Basil or 3 TBS. Chopped Fresh Basil
1 tsp. Korean Chili Powder
1 tsp. Paprika
½ tsp. Freshly Crushed Black Peppercorn
1 tsp. Coriander – Did your know this is the seed of cilantro?
1 tsp. Oregano
1 tsp. Dried Rosemary or 1 TBS. Fresh Rosemary
Preheat oven to 375°F degrees.
Wash and chop all veggies.
If you’re using a whole butternut squash, slice it vertically. That may require slicing the top and bottom to make for an even, safe cutting surface. Clean out the seeds. Set them aside to roast later and enjoy both their delicious flavor and their nutrients.
Again, if using whole butternut squash, fill an appropriate sized cake pan with ½ inch water and lightly coat halved, seeded squash with olive oil or other healthy oil of your choice. Bake for 45 minutes. Use the time the squash bakes to wash and cut the rest of your vegetables. Remove from oven and allow to cool.
If using prechopped butternut squash, spread out all veggies on a foil covered baking sheet. Drizzle with olive oil and sprinkle herbs and spices over the vegetables. Mix veggies, herbs and oil well before spreading everything evenly over the pan.
Roast veggies for 35 to 45 minutes until start to brown.
The following step may take 2 goes in the blender, but that’s okay. Blend coconut milk, water and freshly roasted vegetables until creamy and smooth.
Place in soup pan and simmer. This helps combine the flavors of the 2 batches it most likely took you when blending and gives the flavors of all the ingredients time to infuse as the water evaporates, creating a thick bisque.
Serve & enjoy.
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