Butternut squash that has been roasted and mixed with aromatic spices and coconut milk to make a creamy and flavorful bisque. This hearty soup is great for cold days and makes a filling meal.
Ingredients: 1 butternut squash, peeled and cubed. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon dried thyme. 1/2 teaspoon ground nutmeg. Salt and pepper to taste. 1/2 cup coconut milk. 2 tablespoons maple syrup optional. Toasted pumpkin seeds for garnish optional.
Instructions: In a large pot, heat olive oil over medium heat. Add onion and garlic, saut until translucent. Add cubed butternut squash, vegetable broth, thyme, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and maple syrup if using. Adjust seasoning if necessary. Serve hot, garnished with toasted pumpkin seeds if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
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