Butternut Squash Bisque
This vegetable bisque is satisfying, smooth, and slightly spicy.
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Ingredients
For 10 Dozen(s)
Recipe
- 3 tablespoon(s) olive or coconut oil
- 1 garlic clove, chopped
- 1 tablespoon(s) finely diced ginger
- 1/2 cup(s) chopped leek, white and light green parts only
- 1/2 cup(s) diced celery
- 1/2 cup(s) diced carrot
- 1 large butternut squash (3 lbs), peeled and diced
- 1/2 teaspoon(s) sea salt
- 1/2 teaspoon(s) ground black pepper
- 4 cup(s) homemade chicken stock
- 1 cup(s) sprouted and dehydrated pumpkin seeds
- 1 tablespoon(s) coconut aminos
- 1 teaspoon(s) honey, grade b maple syrup or a little stevia extract
- 1/2 teaspoon(s) cinnamon
- 1/8 teaspoon(s) nutmeg
- 1/4 cup(s) finely chopped chives
Butternut Squash Bisque Directions
- Heat the olive oil in a large soup pot over medium heat. Add the garlic, ginger, leek, celery, and carrot.
- Cook for about 10 minutes, until the leek and celery start to soften. Add the squash, salt, and pepper and cook for 10 minutes.
- Stir in the chicken stock. Bring the soup to boil, and then reduce the heat to a simmer. Cook for 15 minutes, or until all the vegetables are tender enough to pierce with a fork.
- Meanwhile, toast the pumpkin seeds in a small skillet over medium heat for about 3-4 minutes. Stir frequently and watch closely to prevent burning. When toasted, remove the seeds to a plate.
- When the soup is finished cooking, remove it from the heat and let cool slightly. Puree the soup with an immersion blender or in batches in a regular blender, returning batches to a large saucepan. Stir in tamari, honey (stevia), cinnamon, and nutmeg. Heat the soup through.
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