Butternut Squash Bisque

Yield: 6-8 servings
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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


  1. Sautée onions in 1/2 the oil starting with your garlic and coriander. Let them open up before adding your onions. Brown until fragrant.
  2. Sautée Butternut squash in rest of the oil and combine with onions in a food processor. Add 1/2 cup vegetable broth and purée.
  3. 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.
  4. Enjoy with a pomegranate or rosemary garnish and fresh baguette slices!

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