Butternut Squash Bisque Recipe

Inspired by Wild River Grille

Time50m

Serves4

toasted pepitas

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Ingredients

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Base Ingredients

1 medium Butternut Squash

1 medium Onion

1 medium Carrot

2 cloves Garlic

4 cups Vegetable broth

1 cup Coconut milk

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Nutmeg

Method

Cooking Instructions

Prepare the Vegetables

Peel and dice the butternut squash, onion, and carrot. Mince the garlic.

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add the onion, carrot, and garlic, and sauté for about 5 minutes until softened.

Cook the Squash

Add the diced butternut squash to the pot and stir well. Cook for 5 minutes, allowing the squash to begin to soften.

Add Broth and Simmer

Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and let simmer for 20-25 minutes until the squash is tender.

Blend the Bisque

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

Add Coconut Milk and Season

Stir in the coconut milk, salt, black pepper, and nutmeg. Heat through for an additional 5 minutes.

Serve with Toasted Pepitas

Ladle the bisque into bowls and top with toasted pepitas for garnish.