Honestly, this has to be one of fanciest dishes that I’ve ever made. There is just something about that puff pastry top that takes this humble Roasted Butternut Bisque over the top. Under that crispy, flaky “en croute” is a rich, unctuous bisque that rivals any of the seafood-based soups out there in the world. Roasting the squash and lightly toasting the tomato paste really adds a ton of depth to this dish, and don’t get me started on the richness that the coconut milk adds to this decadent vegan bisque.

Read More