Butternut Squash Bisque
Yield: 6-8 servings
1 Tub HOPE Thai Coconut Curry Hummus
1/2 butternut squash cubed
1/2 large yellow onion
4 Tbs extra virgin olive oil
2 tsp crushed coriander
2 cloves fresh garlic chopped
2 cups vegetable broth
- Sautée onions in 1/2 the oil starting with your garlic and coriander. Let them open up before adding your onions. Brown until fragrant.
- Sautée Butternut squash in rest of the oil and combine with onions in a food processor. Add 1/2 cup vegetable broth and purée.
- Add hummus, squash, and rest of the broth in intervals for best smooth consistency. Once puréed, pour into pot on stove top and warm to serve.
- Enjoy with a pomegranate or rosemary garnish and fresh baguette slices!