Butternut Bisque

Preheat oven to 425°F. In a medium bowl, combine the Follow Your Heart® Vegenaise®, as much or as little 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 onions. Add 1½ cups of the chopped onion and all of the butternut squash to a baking sheet. Toss with 2 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 oranges 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 1 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, 2 1/2 cups water, and a ¼ tsp of cinnamon. Bring to a boil, reduce heat to low, and simmer until slightly thickened, about 4 to 6 minutes.

Carefully pour the butternut bisque into a blender and purée in batches until smooth. Season bisque with 1 tsp salt and the juice from the remaining lime. Roughly chop the chile lime corn.

Divide butternut bisque between large bowls and top with a pinch of kale citrus slaw. Drizzle with chipotle crema and sprinkle with chile lime corn. Serve with any remaining kale citrus slaw. Bon appetit!