BUTTERNUT SQUASH BISQUE
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Ingredients
  • 2 butternut squashes, halved
  • 1 pound chicken breasts, roasted and shredded
  • 1 onion, sliced and caramelized
  • 4 cups vegetable broth
  • 15 ounces white beans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon red pepper flake
Instructions
  1. Preheat oven to 425 degrees.
  2. Arrange halved squashes flat-side-down on a lined baking sheet. Roast for 1 hour.
  3. Remove insides of squash from peel, discarding seeds. Place roasted squash into a food processor and pulse until smooth.
  4. In a large stock pot, stir together squash puree, broth, salt, pepper, and red pepper flake. Add roasted chicken, caramelized onion, and white beans. Simmer on low for 20 minutes.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/04/06/butternut-squash-bisque/