Butternut Squash Bisque

This week, I'm teaming up with Silk to create an essential recipe for my favorite season. I personally am a gal about soups, I can't get enough of them and I love creating new flavors with ordinary and not-so-ordinary ingredients. It's likely that when you think about Fall foods, you immediately think of vegetable gourds - pumpkins, acorn squash, and of course one of the most popular autumnal gourds, Butternut Squash. I'll be the first to admit, I was wary about trying it for the first time, it is pretty intimidating - it took me forever to figure out how to even peel the damn thing {tip below}. But after getting past all that drama, it turns out to be an amazing ingredient, living up to fall-essential status. I tweaked the recipe to be the perfect meatless, gluten and dairy-free meal with the help of Silk's Original Cashew Milk (nut allergy? Use the Original Coconut Milk ), it keeps the consistency creamy but adds a little extra flavor. If you haven't tried the Cashew Milks yet, you have to, they're my favorite dairy alternative- chocolate included! 

While in most cases I prefer my soups on the chunkier side, there's just something so right about how this squash's earthy flavor bursts through the smooth consistency. It is the epitome of fall recipes. Plus, it's quick and ridiculously easy.

Butternut Squash Bisque

(Serves 4)

32 Oz Vegetable Broth

3/4 Butternut Squash, Cooked & Cubed

1/2 Onion, Chopped

1/2 White Potato, Chopped

1 Carrot, Chopped

1 Tbsp. Olive Oil 

1 Tsp. Black Pepper

Dash of Pumpkin Pie Spice

 Salt - to taste

1/2 Cup Silk® Original Cashew Milk

1. Sauté the onion in the olive oil until it begins to cook down, add carrots - let cook for about 5 minutes. 

2. Next, Add the squash, potatoes and vegetable broth. Bring to a boil and reduce to medium heat and let cook for about 20-25 minutes. 

3. Let it slightly cool and grab your immersion blender {or blender or cuisinart} and blend until smooth. Add Black Pepper, Salt,  and Pumpkin Pie Spice. If you feel you need more, add to taste. 

4. Swirl in Silk Cashew Milk and Voila! Dinner is served.

Butternut Squash Peeling Tips: Slice in half length wise, bake for 25mins at 350˚. Let cool and the skin just peels right off. Flawless. 

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.