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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Squash Bisque Recipe

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This recipe for Squash Bisque is from Our Complete Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 med butternut squash
1 Tbsp Extra Virgin Olive Oil
Salt and pepper to taste
3 (15 oz) cans of lite coconut milk
2 cups vegetable broth
grated onion
1Tbsp turmeric
2 tsp ground cinnamon
1/2 tsp ground cayenne pepper
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp ground cloves
Directions:
Directions:
Preheat oven 400º
Using a large knife, cut the butternut squash in half and scoop out the seeds.
Lay face up on a foil-lined baking sheet
Drizzle with olive oil, salt, and pepper
Roast for 1 hour, or until squash is golden brown on the edges
Once cooled, scoop out the roasted squash from the skin and transfer to a large soup pot. Discard skins
Add coconut milk and heat on medium. Allow coconut milk and squash to warm for 10 min. Stir occasionally
Add vegetable stock and all spices.
Using an immersion blender, blend all ingredients until the soup is smooth.

Allow to cook over medium heat for 30 min. stirring occasionally.

If desired, garnish with pepitas seeds.
Personal Notes:
Personal Notes:
I usually cut the recipe in half. Makes quite a bit of soup.

 

 

 

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