Living Lyme

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Butternut Squash Bisque
A delicious winter soup.
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Ingredients
  1. 1 Whole Butternut Squash
  2. 2-3 Cups Chicken Stock
  3. 1 Medium Onion, chopped
  4. 1 Garlic Clove, minced
  5. Fresh Ginger, minced (about 3-4 tablespoons depending on desired heat)
  6. Fresh Ground Black Pepper
  7. Fresh Ground Nutmeg
  8. Sea Salt
Instructions
  1. Cut Butternut Squash in half lengthwise.
  2. Peel it and cut it into 1" pieces.
  3. Sauté the onion and garlic in a large pot.
  4. Add ginger, broth, Butternut Squash, and other vegetables (optional).
  5. Simmer until all vegetables are tender with a fork.
  6. Blend soup until smooth using a stick blender.
  7. Add Salt & Pepper, and Nutmeg to taste.
  8. Simmer and Serve hot.
Notes
  1. You can also substitute Unsweetened Coconut milk for a portion of the broth if you want a "creamy" soup. Just add it in at the very end for the last simmer.
  2. You can also add carrots, celery, or other veggies if you wish.
Another option for cooking the squash is to bake it.
  1. Preheat oven to 350 degrees.
  2. Cut Butternut Squash in half lengthwise.
  3. Put face down in baking dish with about an inch of water in the bottom.
  4. Bake until tender.
  5. Remove flesh from skin when done.
  6. Add to Food processor and puree.
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