Roasted Butternut Squash Bisque - Soup | BLACK + DECKER

Ingredients

• 3 pounds precut butternut squash (about 2 small-medium whole butternut squash, cubed and peeled)
• 1 can (15oz) low-sodium chickpeas
• 2 medium yellow onions, roughly chopped
• 2 Tbsp olive oil
• 1 Tbsp whole coriander
• 1 Tbsp whole cumin seeds
• 1-½ Tbsp chili powder
• 1 Tbsp ground cinnamon
• 1 Tbsp ground nutmeg
• 2 tsp salt
• 1 tsp ground black pepper
• 2 Tbsp butter
• 2 Tbsp minced garlic
• 4 cups vegetable stock (32-oz container)
• ¼ cup creamy almond butter
• Garnish with roasted pepitas (pumpkin seeds) and sour cream