Roasted Butternut Garlic Bisque

• 2lb Butternut Squash (peeled/seeded/chopped)
• 1lb Sweet potato (peeled/chopped)
• 1 small head of garlic (peeled)
• 2 tablespoons high-heat sunflower or coconut oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 1/2 cup warm water
• 1 1/2 teaspoon Massel Sodium-Reduced Vegetable Bouillon Granules
• 1 cup full-fat coconut milk
• 1 teaspoon onion powder
• pinch cayenne pepper
• sea salt and white pepper (to taste)

1. Step 1 treheat oven to 400F and line a large baking sheet with parchment paper.
2. Step 2 toss the squash, sweet potato, garlic, oil, salt and white pepper together in a large bowl, then spread onto the baking sheet into a single layer.
3. Step 3 toast in the oven for 25 minutes or until slightly more than fork-tender.
4. Step 4 tnce roasted, place the squash mixture into a large blender pitcher or food processor. Add the water (start with 1 cup), bouillon (start with 1 teaspoon), coconut milk, onion powder and cayenne to the mix and puree until very smooth.
5. Step 5 tdd the additional 1/2 cup water/ 1/2 teaspoon bouillon if you would like a thinner bisque.
6. Step 6 tour the bisque into a pot and warm over medium heat until it gets hot, stirring occasionally.
7. Step 7 terve warm, and for a fancy (but optional) garnish, place a couple dots of cashew cream on top of the bisque and drag a toothpick through them to create hearts.

butternut, sweet potato, head of garlic, sunflower, salt, white pepper, water, fullfat coconut milk, onion powder, cayenne pepper, salt

Taken from www.epicurious.com/recipes/member/views/roasted-butternut-garlic-bisque-52980701 (may not work)