Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us! Â We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.
One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!
- 1 large butternut squash
- oil (olive oil or coconut oil)
- 1 medium onion
- 1/2 sea salt
- 3 cloves of garlic
- 1 tablespoon fresh ginger
- 1/2 teaspoon crushed red pepper flakes (more if you desire)
- 1/2 cup dry white wine
- 3 cups vegetable broth
- 1 cup coconut milk (extra for garnish)
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)
- Preheat oven to 425 F.
- Line a baking sheet with parchment paper.
- Cut the squash in half.
- Remove seeds.
- Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
- Roast for 45 mins. until squash is tender.
- After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.
LETS MAKE THE SOUP
- Preheat a 4 quart pot over medium heat, add coconut oil.
- Cut up onion, and add to the pot, saute until caramelized.
- Add ginger.
- Add garlic.
- Mix in red pepper flakes
- Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
- Peel and scoop squash.
- Add squash to the pot.
- Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
- Add coconut milk.
- Add maple syrup.
- Add lime juice.
- After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
- Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe.Â
Â© 2014 sweat1xdaily