Butternut Bisque

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cube the squash into even-sized 1”-2” pieces. Toss the cubed squash with oil, salt, and pepper and place on the baking sheet. Peel and chop the banana into large chunks, add to one end of the baking sheet.

Roast the squash and banana until the squash is tender and the banana is caramelized on the bottom, about 20 minutes. If the banana is getting too brown remove it and reverse it as the squash continues to bake.

While the squash roasts, prep your remaining ingredients: chop the onion, carrot, and celery. Mince the garlic.

To a large pot on medium heat, add a drizzle of oil and then add the onion, carrot, and celery. Sauté until aromatic and softened, about 5-6 minutes. Add the garlic and sauté until fragrant, about 1-2 minutes.

Add the roasted squash and banana to the pot, then add the turmeric, curry powder, coriander, salt, and pepper. Stir constantly and sauté for an additional 2-3 minutes or until the spices are very fragrant.

Add the broth and coconut milk to the pot. Bring the liquid to a boil then lower to a simmer. Simmer the bisque for 30-40 minutes, then blend with an immersion blender or blender until very smooth. Taste and adjust the seasoning if needed.

Add the broth and coconut milk to the pot. Bring the liquid to a boil then lower to a simmer. Simmer the bisque for 30 minutes, then blend with an immersion blender until very smooth. Alternatively, working in batches, use a blender to blend until smooth, and add the bisque back to the pot. Taste and adjust the seasoning if needed.

Rewarm over medium heat if needed, then serve the bisque with a squeeze of lime juice and a dollop of plain yogurt if desired. Bisque will keep for up to 1 week in the fridge or for up to 3 months in the freezer.