with Chipotle Crema and Kale Citrus Slaw
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- 3 tbsp Follow Your Heart® Vegenaise®
- 1 tbsp chipotle hot sauce
- 1 can black beans
- 1 onion
- 12 oz butternut squash
- 3 oz Lacinato kale
- 1 orange
- 2 oz shredded beets
- 1 lime
- 1 can coconut milk
- ½ tsp Mexican oregano
- ¼ tsp cinnamon
- Chile lime corn
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
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.
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.
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.
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.
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.
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!