Perfectly Cozy and Simple Winter Squash Bisque

Winter Squash Bisque with Cashew Cream Sauce

Well this came out way better than I'd imagined!

Bisque Ingredients:

Your choice of winter squash that will equal about 2 lbs after peeled (I used a Butternut Squash and a large Circus Squash)

4 Cups Vegetable Broth

Seasonings:  I got creative.  I sprinkled in Adobo, Mrs. Dash, crushed red pepper for some kick  and lots of freshly ground pepper and sea salt

Cashew Cream Sauce Ingredients:

1 cup raw, unsalted cashews

1 Cup Vegetable Broth, divided in half

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Okay, so pop all that squash into boiling water and cook that until its nice and soft.  While that is boiling:

Put the cashews in a blender and half cup of vegetable broth.  Start up the blender and as things start, well, blending, slowly add in the rest of the broth.  Keep going until things are super creamy and awesome.  Put this aside.

Squash ready?  Rock on.

Drain the squash.

Put the squash back into the big pan, pour in the vegetable broth.  Season to your liking.

Mash all that squash and broth up and bring it to a boil.  Then reduce heat and simmer for 20 minutes.

After everything simmered nicely, now you blend.  Add as much of the squash mixture as you can into your blender and puree. 

After the bisque is done, put it all back into the big pan.  Now grab that cashew sauce you made and pour about a quarter cup into a wee bowl and save it for garnish.  The rest you can mix right into the bisque. 

Pour bisque into mugs, garnish with a small spoonful of cashew cream sauce and pepper.

Voila!