This page is a work in progress… I will add more of my favorite recipes I have made or hope to make in the near future! I hope you enjoy them as much as I do.
Butternut, Carrot, Sweet Potato Bisque
This recipe comes from a friend, chef and coach in our private Facebook coaching group. My picture may not be the prettiest but this bowl of bisque is absolutely delicious! Below are the ingredients I used and the steps I did to make this yummy delight.
My recipe made eight-12 ounce servings.
Ingredients first! Butternut Squash (3.5 - 4 pounds) Carrots (1 pound) Sweet Potatoes (1.5 pounds) 4 cups low sodium vegetable broth 4 cups unsweetened almond milk (I used unsweetened vanilla) 1.5 teaspoon of cinnamon 1.5 teaspoon of pumpkin pie spice 1-2 tbsp Extra virgin olive oil (Drizzle over veggies and grease sheet pan) Salt Pepper Optional toppings: Reserved roasted veggie pieces, low sugar dried cranberries and pumpkin seeds. (Pumpkin seeds not pictured - I didn't have any in the house!) My steps taken! Preheat oven to 400 degrees. Peel and cut all the squash, potatoes and carrots into cubes. Toss all with olive oil, salt and pepper (season to your liking). Place on greased cooking sheet and roasted in oven until tender, about 20-30 minutes. Place roasted veggies and spices into food processor with half the liquid and blend until smooth. Depending on the size of your processor you might have to do this with half or even with a third of the ingredients at a time. I left mine a little chunky, blend to your liking. Place the blended ingredients into a large dutch oven and add the remainder of the liquids. Heat/simmer over low on stove top for about an hour. Always add/reduce liquids to your preference. Optional Toppings!* Reserved roasted veggies Low sugar dried cranberries Pumpkin seeds Nutrition Facts (per 1-12 ounce serving)! 219 calories 3.4 g fat 45.5 g carbohydrates 4.8 g protein *toppings not included in nutrition facts
Healthy With Robin 