From Autumn through early Spring we celebrate the cold weather with Soup Sundays. This provides us with inner warmth and healthy left overs. Here’s our butternut squash bisque recipe; it’s a fabulous addition to our stock of soup recipes.
Bob researched recipes online to understand the basic formula for how they are put together. Then, he added his own ideas. My contribution was the idea to roast the butternut squash rather than steam or sauté it. That adds a sweet, rich flavor without adding sugar. There is a small amount of coconut milk (the full fat kind in the can), but the end result is a pretty low-fat and delicious meal.
Start out by roasting one and a half large butternut squashes. Cut the squashes in half and clean out the seeds and pulp. Place them upside down on cookie sheets lined with parchment paper, for easy clean-up. Bake the squash until fully cooked (around 30 -45 minutes) in a 350 oven.
4 C pre-roasted butternut squash (see above)
2 T olive oil
½ C onions, diced
¾ C carrots, diced
3-4 C veggie stock
½ t ground nutmeg
1/8 t cayenne pepper
1 bay leaf
1 clove garlic, minced
½ C coconut milk (full fat from the can; NOT the aseptic pkg) *
Salt and pepper to taste
- Heat oil in large pot
- Sauté carrot, onion, and garlic in pot until onion is soft
- Stir in squash and sauté for 5 minutes.
- Add 3 cups of stock, the coconut milk, and bay leaf; simmer for 15 minutes
- Add nutmeg, cayenne, salt and pepper
- Puree until smooth (do not over puree: just until smooth), thin with additional stock if necessary (the bisque should not be overly thick). Then, serve.
- Pro-tip: The leftover coconut milk can be frozen for later use.
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