Butternut Squash Bisque
2015-09-26 11:22:47
A delicious winter soup.
Ingredients
- 1 Whole Butternut Squash
- 2-3 Cups Chicken Stock
- 1 Medium Onion, chopped
- 1 Garlic Clove, minced
- Fresh Ginger, minced (about 3-4 tablespoons depending on desired heat)
- Fresh Ground Black Pepper
- Fresh Ground Nutmeg
- Sea Salt
Instructions
- Cut Butternut Squash in half lengthwise.
- Peel it and cut it into 1" pieces.
- Sauté the onion and garlic in a large pot.
- Add ginger, broth, Butternut Squash, and other vegetables (optional).
- Simmer until all vegetables are tender with a fork.
- Blend soup until smooth using a stick blender.
- Add Salt & Pepper, and Nutmeg to taste.
- Simmer and Serve hot.
Notes
- 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.
- You can also add carrots, celery, or other veggies if you wish.
Another option for cooking the squash is to bake it.
- Preheat oven to 350 degrees.
- Cut Butternut Squash in half lengthwise.
- Put face down in baking dish with about an inch of water in the bottom.
- Bake until tender.
- Remove flesh from skin when done.
- Add to Food processor and puree.
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