Butternut Squash Bisque: GF, DF*, SF, EF
If you’ve never had butternut squash soup, you’re in for a treat. It’s got a natural sweetness, and is perfect for a chilly day. It’s easier to make than ever, since so many stores sell pre-cut butternut squash. Or, if you’d prefer, just pierce a whole squash in several places and bake at 375° for about an hour, remove the seeds and scoop out the insides.
2 Tablespoons oil
1 medium onion, iced
1 pinch of salt
2 large carrots, diced
1 large tart apple, peeled and diced (Granny Smith is great)
4 cups of butternut squash, cubed
3 cups chicken or veggie stock
Pinch of nutmeg
Cayenne pepper, to taste (I use about 1/8 teaspoon)
Splash of orange juice (optional)
Plain yogurt, coconut milk, almond or cashew cream, or half and half (optional)
Sauté the onion in the oil over medium heat, add salt. Cook until the onion is soft, about 7-8 minutes, stirring occasionally. Add carrots, apple, and squash and sauté another minute. Add broth and seasonings, bring to a boil and reduce heat to a simmer. Cook until veggies are soft, about 20 minutes. (If using pre-cooked squash, add 5 minutes before the end) Add orange juice, purée in batches and return to the pot. Adjust spices to your taste.
Serve, topped with a spoonful of plain yogurt, coconut milk, almond or cashew cream, or half and half. Enjoy!
~from Cheryl’s kitchen ©2007