Butternut Squash Bisque Recipe

Butternut Squash Bisque

1. 1

   Prepare the Butternut Squash

   Peel, seed, and dice the butternut squash into small cubes.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Cook the Squash

   Add the diced butternut squash to the pot, stirring to combine. Cook for about 5 minutes, allowing the squash to soften slightly.

4. 4

   Add Liquid Ingredients

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 20 minutes, until the squash is tender.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and combine it back into the pot.

6. 6

   Add Coconut Milk and Seasoning

   Stir in the coconut milk, salt, black pepper, ground nutmeg, and fresh thyme. Simmer for an additional 5 minutes, allowing the flavors to meld together.

7. 7

   Serve

   Ladle the bisque into bowls and serve hot.