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Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.

ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS

COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange

• Place the cranberries, juice and sugar into a saucepan over medium heat. 
• Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken. 
• Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids. 
• Set aside.

SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste

• Preheat oven to 425°.
• Line a baking sheet with foil and lightly spray with non-stick spray.
• Prick squash several times with a fork and place in the center of the baking sheet.
• Melt 4 tablespoons butter in 8×8 baking dish.
• Add carrots and season with FRESH ground sea salt and black pepper.
• Roast squash and carrots for 1-1 1/2 hours until tender.
• Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
• In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
• Saute’ onions and garlic 5-7 minutes until softened.
• Add squash pieces, carrots and chicken broth.
• Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
• Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
• Stir in brown sugar, maple syrup and nutmeg.
• Season to taste with salt and pepper.
• Add a sprinkle of brown sugar.
• Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.