Day 7: Gluten-free and vegan decadent holiday recipes: Butternut Squash Bisque

On these cold winter's days, friends and a bowl of creamy warm soup will just hit the spot. This is a quick and easy recipe that will bring a richness to your next gathering of those that are important to you.

Day 7:

Butternut Squash Bisque

1 small butternut squash, cut in half and seeded3 medium carrots, roughly chopped1 medium onion, chopped2 garlic cloves, peeled and cut in half1/4 cup cilantro, roughly chopped4 mini red potatoes, halved2 tablespoon olive oil1 tsp tumeric2 tsp cumin2 tsp salt1/2 tsp white pepper1 can coconut milk

1. lightly oil the butternut squash and place skin side up and roast in oven at 400 degrees for 20-30 minutes until tender.2. On another sheet pan place all of the other veggies and the remainder of the oil.  Roast until tender.  Stir occasionally.3.  Add the coconut milk and seasonings to the high powered blender.  Add the veggies.  Scrape out the squash and add to the high powered blender.  Blend until smooth.

From our family to yours,Jennifer and Chef Barry

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2.  Place all of the ingredients into a food processor.

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