Roasted Butternut Squash Bisque

INGREDIENTS:

• 1 medium sized butternut squash
• 1 tsp minced ginger
• ½ cup fresh fennel cleaned and sliced
• ½ tbsp. avocado oil
• 1 cup sundried tomatoes
• 2 cups water
• 1 2/3 cups walnut milk
• Dried basil
• Dried dill
• Dried oregano
• Dried thyme
• Onion powder
• Red pepper flakes
• Sea salt to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Soak the sundried tomatoes for about an hour to rehydrate.
3. Thoroughly wash the butternut squash. Slice in half lengthwise but do not scoop out the insides.
4. Place cut side down on a baking sheet lined with parchment paper.
5. Roast until the skin is tender enough to easily pierce with a fork (45- 60 minutes).
6. Cut the butternut squash into chunks, and place inside a high speed blender.
7. Add remaining ingredients (except the walnut milk).
8. Blend until smooth, or apply the Soup setting if using Blendtec or Vitamix blender.
9. Pour the blended soup mixture in a saucepan and simmer on low heat. Add walnut milk and stir. Add salt and pepper to taste.