A vegan bisque that is rich and comforting, perfect for winter. It has crispy sage and shallots on top to add flavor and texture.
Ingredients: 1 tbsp olive oil. 1 large onion, chopped. 2 cloves garlic, minced. 2 lbs butternut squash, peeled and diced. 4 cups vegetable broth. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp dried thyme. 1/2 tsp dried sage. 1/2 cup coconut milk. 8-10 fresh sage leaves. 2 shallots, thinly sliced. 1/4 cup flour. Salt and pepper, to taste.
Instructions: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the butternut squash, vegetable broth, salt, pepper, thyme, and sage. 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 adjust seasoning if needed. In a small skillet, heat some olive oil over medium-high heat. Add the sage leaves and shallots, and fry until crispy, about 2-3 minutes. Remove from skillet and drain on paper towels. In the same skillet, add a little more olive oil if needed, then stir in the flour to make a roux. Cook for 1-2 minutes, then slowly whisk in 1/2 cup of water or vegetable broth until smooth. Cook for another 2-3 minutes, until thickened. To serve, ladle the bisque into bowls and top with the crispy sage and shallots.
Prep Time: 15 minutes
Cook Time: 35 minutes
Paige A Mitchell