Butternut Squash Bisque Recipe
apple-cranberry chutney, fall spice granola
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Ingredients
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Butternut Squash Bisque
Apple-Cranberry Chutney
Fall Spice Granola
Method
Butternut Squash Bisque
- 1
Prepare the Butternut Squash
Peel, seed, and chop the butternut squash into cubes.
- 2
- 3
Add the Squash and Broth
Add the butternut squash cubes to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until squash is tender, about 20 minutes.
- 4
Blend the Bisque
Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender in batches.
- 5
Add Coconut Milk and Spices
Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat through for another 5 minutes.
Apple-Cranberry Chutney
- 6
Prepare the Fruits
Peel and chop the apples into small pieces.
- 7
Combine Ingredients
In a saucepan, combine chopped apples, dried cranberries, brown sugar, apple cider vinegar, ground ginger, and a pinch of salt.
- 8
Simmer the Chutney
Add the cinnamon stick and bring the mixture to a boil. Reduce heat and simmer for about 15-20 minutes until the apples are soft and the mixture thickens.
- 9
Cool and Store
Remove from heat, discard the cinnamon stick, and let it cool. Store in an airtight container.
Fall Spice Granola
- 10
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 11
Mix Dry Ingredients
In a large bowl, combine rolled oats, nuts, pumpkin seeds, cinnamon, nutmeg, and salt.
- 12
Add Sweetener
Drizzle honey or maple syrup over the dry mixture and stir until evenly coated.
- 13
Bake the Granola
Spread the mixture on a baking sheet in an even layer. Bake for 25-30 minutes, stirring halfway through until golden brown.
- 14
Cool and Store
Allow granola to cool completely before storing in an airtight container.