This creamy fall-spiced Butternut Squash Bisque is a comforting meal perfect for the season. Add your favorite seasonal toppings for texture and garnish to enjoy a delicious gluten-free and vegetarian dinner everyone will love.
1: Preheat the oven to 425°F.
2: In a mixing bowl, toss the butternut squash with the garlic and olive oil.
3: Transfer to a baking sheet and roast for 25-35 minutes, or until tender.
4: Allow the squash to cool completely.
5: Transfer the cooled squash to a blender, along with 2 cups of vegetable stock.
6: Blend until smooth.
7: Transfer the mixture to a large pot over medium heat.
8: Stir in the remaining vegetable stock, heavy cream, salt, pepper, paprika and honey.
9: Warm up the soup to your desired temperature.
10: Serve immediately, garnished with toasted pepitas, parsley leaves, and a drizzle of olive oil.
