Butternut Bisque with Chipotle Crema and Kale Citrus Slaw

Butternut Bisque

with Chipotle Crema and Kale Citrus Slaw

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dinner

This seasonal bisque is a cozy treat. You’ll roast the butternut and onion before blending them into the soup, which produces a rich flavor. Rather than traditional crackers or croutons, you’ll garnish your bisque with a tasty slaw.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
720
FAT
36g
CARBOHYDRATES
108g
PROTEIN
23g

MAIN INGREDIENTS

  1. 3 tbsp Follow Your Heart® Vegenaise®
  2. 1 tbsp chipotle hot sauce
  3. 1 can black beans
  4. 1 onion
  5. 12 oz butternut squash
  6. 3 oz Lacinato kale
  7. 1 orange
  8. 2 oz shredded beets
  9. 1 lime
  10. 1 can coconut milk
  11. ½ tsp Mexican oregano
  12. ¼ tsp cinnamon
  13. Chile lime corn
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
Allergens: Coconut

TOOLS

  • Blender
  • Large pot
  • Baking sheet

INSTRUCTIONS

1
Make the chipotle crema
Preheat oven to 425°F. In a small bowl, combine the Follow Your Heart Vegenaise®, as much chipotle hot sauce as you’d like, and a pinch of salt. Stir to combine. Drain and rinse the black beans.
2
Roast the vegetables
Peel and roughly chop the onion. Add ¾ cup of the onion and all of the butternut squash to a baking sheet. Toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast vegetables until tender and browned in places, about 18 to 20 minutes.
3
Make the slaw
Destem the Lacinato kale and thinly slice the leaves. Supreme the orange by trimming both ends and cutting away the peel and white pith. Working over a medium bowl, remove the flesh segments, then squeeze out the remaining juice. Add the black beans, kale, shredded beets, juice from the lime, and a pinch of salt and pepper to the bowl. Toss kale citrus slaw to combine.
4
Simmer the bisque
Once the vegetables have finished roasting, place a large pot over medium-high heat. Add the roasted vegetables and cook for 2 minutes. Add the coconut milk, Mexican oregano, 1 ¼ cups water, and a pinch of cinnamon. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 4 to 6 minutes.
5
Blend until smooth
Carefully pour butternut bisque into a blender and puree until smooth. Season bisque with ½ tsp salt and juice from remaining lime half. Roughly chop the chile lime corn.
6
Spoon in
Divide butternut bisque between bowls and top with a pinch of kale citrus slaw. Drizzle with chipotle crema and sprinkle with chile lime corn. Serve with remaining kale citrus slaw. Bon appetit!