Butternut Squash Bisque

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:

1. 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.

2. 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.

3. 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.

4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the mixture to a blender and puree in batches.

5. Stir in the coconut milk or cream, and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.

6. 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.