1 medium sized butternut squash halved and seeds taken out
2 red onions
1 full head of garlic
A cup of sweet cherry tomatoes
2 bell peppers
Toss with olive oil, garlic salt, cayenne, red pepper flakes and cumin
Roast at 390 degrees for about an hour and 45 minutes
Scoop out butternut squash and blend everything with a cup and a half of veggie broth. Throw it into a pot after blending smooth with a can of coconut milk. Heat it low and slow and then taste before adding any salt and pepper if you want.
by JustTavo
12 Comments
Looks lovely!
Looks good. Please leave the lobsters alone.
I don’t want it to taste like 🦞 bisque. At all.
Ty for the recipe yum!
I love butternut squash soup and used to enjoy lobster bisque but respectfully one does not taste like the other
Looks good, I haven’t had any butternut for a while. This is getting made in the next few days. Sounds like everything gets roasted. How many servings this amount good for if you don’t mind me asking ?
Thank you for sharing the recipe! I will definitely be trying this.
I love a good butternut and roasted apple soup if you’re looking for a nice fun way to “jazz” it up
Thank you for sharing this! Sounds divine and going to give it a whirl. Cheers!
If you do want more of a seafood taste, lions mane mushrooms can be surprisingly close flavor -wise
I fry a little sage as a garnish, love the smell of caramelized squash out of the oven. One of my fav dishes
I think it’s delicious but never had it had a lobster taste when I have had it. Ohh I need some of that for this cold front.