Butternut Squash Bisque
Full of flavor and comfort.
Ingredients
- 1 large butternut squash seeded, peeled, diced
- 2 tablespoons canola oil
- 1 tablespoon butter
- 1 tablespoon chopped lemon grass
- 2 teaspoons green curry paste or more or less to taste
- 1 large onion chopped
- ¾ cup chopped celery
- ¼ cup seeded and chopped jalapeno pepper plus additional for garnish
- 1 (14 oz) can chicken broth
- 1 (14 oz) can coconut milk
- 2 tablespoons coconut sugar or brown sugar
- 1 lime halved
- kosher salt and freshly ground black pepper
Instructions
- Heat oven 400F. Line a large rimmed, baking sheet with foil.
- Toss the squash with 1 tablespoon of oil and spread out in an even layer on prepared pan. Sprinkle with a pinch of salt and pepper. Roast about 30 minutes or until just tender.
- Meanwhile, heat remaining oil and butter in a Dutch oven or stockpot over medium-high heat.
- Add lemon grass, curry paste, onion, celery and jalapeno; cook, stirring occasionally, 5 to 6 minutes or until vegetables are tender.
- Add chicken broth, coconut milk, sugar, juice from half the lime and ¾ of the roasted butternut squash.
- Bring mixture to a boil. Reduce heat and simmer for 5 minutes.
- Using an immersion blender, puree soup until smooth. (Soup may also be pureed in batches in a regular blender).
- Taste and season with salt and pepper and balance out with additional sugar +/or lime juice.
- Ladle soup into bowls. Garnish with remaining roasted squash and minced jalapeno or chopped cilantro.
Nutrition
Calories: 146kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 5mgSodium: 32mgPotassium: 533mgFiber: 3gSugar: 8gVitamin A: 13.711IUVitamin C: 36mgCalcium: 80mgIron: 1mg
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