Butternut Squash Bisque
“I like to also add cayenne for extra heat, cinnamon for extra aromatics, chives, fresh thyme, or whatever seems good at the time. Or swirl cream (yogurt, sour cream) of your choice on top, croutons, herbs. ”
Recipe Notes:
1. Chop the shallot finely and heat the coconut oil in a heavy-bottomed pot over medium heat. Add the shallot with salt and pepper and saute until it begins to soften. Reduce heat to low.
2. Add the curry powder and saute for one minute while stirring, and turn heat off. Let sit while you cut up the squash.
3. Cut peel from squash, core and remove pith and seeds, and cut flesh into 1" cubes.
4. Turn the heat back on to medium and add the squash to the pot with shallot and curry. Sautee for about 5 minutes, stirring.
5. Add the vegetable stock and bring to a boil, turn down to a gentle bubble and cook until squash is soft, about 20 minutes.
6. Add coconut milk, bring to a boil again and turn off heat. With an immersion blender, or in a regular blender or food processor, puree the soup. Add lime juice, adjust salt and pepper and serve.
ingredients
PREPPING TIME: 20 mins
COOKING TIME: 30 mins
1 large Shallot
2 tbsp Coconut oil
2 tbsp Curry powder
2-3 lbs Winter squash
1 qt Vegetable stock
2 cans Coconut milk
2 tbsp Lime juice
Salt and pepper