Ingredients:
1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or heavy cream for a richer taste)
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Salt and pepper to taste
Fresh thyme for garnish (optional)
Method:
Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
Add the roasted butternut squash to the pot along with the vegetable broth, nutmeg, and cinnamon. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and puree in batches.
Stir in the coconut milk or cream, and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Ladle the bisque into bowls and garnish with fresh thyme, if desired.
This creamy, fragrant bisque is a perfect accompaniment to any winter meal. Serve with crusty bread for a warming, cozy dish.
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