Butternut Squash Bisque

Ingredients:

• 1 large butternut squash, peeled and cubed 

• 2 sweet potatoes, peeled and chopped

• 3 Tbsp. coconut oil, unrefined

• 1 pinch sea salt and pepper

• 1 Tbsp. extra-virgin olive oil

• 1 yellow onion, chopped

• 1 stalk celery, thinly sliced

• 1 carrot, chopped

• 1 Tbsp. fresh thyme

• 4 cups vegetable broth, low sodium

• Optional garnish: feta, pepitas, paprika, fresh thyme, etc.

Directions:

1. Bake squash and potatoes with coconut oil, salt, and pepper at 400 degrees F for 25 minutes.

2. In a large pot, sauté olive oil, onion, celery, carrot for 5 minutes.

3. Add the cooked squash and potatoes, thyme, and broth. Simmer for 10 minutes. 

4. Using an immersion blender, blend until desired consistency.

5. Garnish as desired. Serve immediately. 

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