Butternut Squash Bisque Recipe

Inspired by Firefly Bistro & Bar

Time45m

Serves4

with cinnamon & nutmeg

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Ingredients

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Main Ingredients

2 cups butternut squash

1 cup Onion, diced

1 cup carrots, diced

1 cup Celery, diced

3 cloves Garlic, minced

4 cups Vegetable broth

1 cup Coconut milk

1 tsp Cinnamon

1 tsp nutmeg

2 tbs olive oil

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

Add Garlic and Spices

Stir in minced garlic, cinnamon, and nutmeg, cooking for an additional 1-2 minutes until fragrant.

Add Butternut Squash and Broth

Add the butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is tender.

Blend the Soup

Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend in batches and be cautious with hot liquids.

Stir in Coconut Milk

Return the pureed soup to the pot (if using a regular blender) and stir in the coconut milk. Heat gently over low heat, and season with salt and pepper to taste.

Serve

Ladle the bisque into bowls and serve warm. Enjoy!