Tikka Masala Butternut Bisque with Cilantro Mint Chutney

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?!

I'm happy to tell you, I was blown away by the flavor of these sauces!

The recipe I'm sharing today is hearty, cozy and full of warm Indian spices. Sweet butternut squash and red onions are roasted and pureed into a thick and creamy soup that happens to be Paleo, Vegan, gluten and soy free! This can easily be made ahead if needed and warmed when you're ready to serve it.

Topped off with a fresh cooling mint cilantro and jalapeno chutney for brightness and toasted coconut chips for a bit of crunch you won't have to feel guilty about cozying up with a giant bowl of this bisque!

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

¼ cup olive oil

2 red onions, cut into ½ inch cubes

2 small or one large butternut squash, cut into ½ inch cubes (about 10 cups cubes)

1 teaspoon Garam masala

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon pepper

2 (7-ounce packet) Kevin’s Natural Foods Tikka Masala Sauce

3 cups unsweetened coconut milk

1 cup mint leaves

1 cup cilantro leaves

1 Tablespoon lime juice

1 Tablespoon olive oil

1 Tablespoon water

1 small jalapeno, chopped

2 large green onions

1/4 teaspoon salt

1/3 cup toasted unsweetened coconut chips

Pre-heat oven to 425 degrees. Stir together the olive oil, red onion, butternut squash, Garam masala, cumin, smoked paprika, salt and pepper until the squash is evenly coated. Pour the mixture out onto two large foil lined baking sheets in an even layer and place in the oven to roast for 40 minutes.

While the squash mixture is roasting, make the chutney. Place the mint, cilantro, lime juice, olive oil, water, jalapeno, green onions and salt in a small food processor and puree until smooth. Place in the fridge to chill.

Once the squash has roasted and is tender, place the mixture into a food processor with the Tikka Masala Sauce and coconut milk. Puree until smooth and pour into bowls.

To serve, drizzle the soup with the chilled mint chutney and sprinkle with coconut chips. Serve immediately.

Serves 6

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