Butternut Squash Bisque
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Ingredients
  • 2 butternut squash, halved
  • 4 chicken breasts, roasted & shredded
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon red pepper flake
  • 15 ounces white beans
  • 1 onion, sliced and caramelized
Instructions
  1. Preheat oven to 425 degrees.
  2. Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.
  3. Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.
  4. In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.
  5. Add in shredded chicken and white beans and simmer for 20 minutes.
  6. Top with caramelized onion.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/04/06/butternut-squash-bisque/