Squash & Ginger Bisque Recipe

Directions

1. 1

   Prepare the Ingredients

   Peel and chop the butternut squash, chop the onion, and mince the garlic. Grate the ginger and set aside.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Cook the Squash

   Add the chopped butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the squash is tender.

4. 4

   Blend the Soup

   Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

5. 5

   Add Creaminess and Season

   Stir in the coconut milk, salt, black pepper, nutmeg, and chili flakes. Adjust the seasoning to taste. Heat the bisque gently to warm through.

6. 6

   Serve

   Ladle the bisque into bowls and garnish with fresh cilantro or parsley. Enjoy!