Butternut Squash Bisque
We’ve all heard the bad news by now – 6 more weeks of winter. Thankfully, some of the most delicious produce grows in the winter, including a wide variety of winter squash. This simple winter soup will help keep you warm for the rest of the season. For vegans & vegetarians, this is an especially great substitute for a classic seafood bisque & meat-eaters won’t feel deprived with its rich flavor and texture.
- 3 tablespoons coconut oil, butter or ghee
- 1 medium white onion, chopped
- 2 garlic cloves, sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (plus more for garnish, optional)
- Pinch of salt
- 1 butternut squash (about 4lbs)
- 14.5 ounces vegetable or chicken broth
- 1 cup reduced fat coconut milk or half and half
- 3 cups purified water
- 1 tablespoon fresh squeezed lemon juice
- Sour cream or unsweetened coconut milk yogurt, for serving (optional)
- In a large saucepan, melt coconut oil, butter or ghee over medium heat. Add chopped onion, garlic, thyme, cinnamon, cayenne and salt. Stir occasionally until onion is softened – about 5 to 7 minutes.
- Add chopped squash, broth, coconut milk or half and half and water. Bring to a boil. Reduce to a simmer, cover pot and cook until squash is tender – about 20 minutes.
- Working in batches, puree soup in a blender until smooth or blend in the pot with an immersion blender.
- Pour soup into a large bowl or container and mix with lemon juice.
- Serve with a dollop of unsweetened coconut milk yogurt, sour cream and a bit of dried thyme and cayenne, if desired.
Anya Kaats & Suja Juice