Sundays are my favorite day to meal prep and autumn started early in my house this year!
In a large batch, I made butternut squash bisque which I then portioned out and froze until it is needed!
Made simply with fresh butternut, half an onion, a few cloves of garlic, and a dash of both cinnamon and nutmeg, it is a healthy and delicious way to celebrate crunchy leaves and school being back in session!
With my butternut squash on the stove, I was able to get a ton of cleaning done while the smell of my cooking bisque filled my house!
Butternut Squash Bisque
1-1/2 large butternut squash, peeled and diced
2 tbl Three Farmers roasted onion and basil camelina oil
1/2 onion, peeled and diced
2 cloves of garlic, chopped
a pinch of cinnamon and nutmeg
1 splash of almond milk
Add of the vegetables and spices into a large pot and bring to a boil. Keep on medium/high until the butternut squash is soft enough to be mashed with a fork.
Remove from heat and allow the bisque to cool.
Once cooled, add into a blender of food processor and blend until a smooth, silky texture.
Portion and refrigerate for a few days or freeze for bisque any time of the year!
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