Well hello there, my dear friend! Today, I'm thrilled to share with you my recipe for a luscious and comforting Butternut Squash Bisque Soup. This dish is perfect for those chilly autumn days when you crave something warm and cozy to soothe your soul.
First, let's gather our ingredients. You'll need:
2 medium-sized butternut squash
3 celery stalks
2 tablespoons of olive oil
1 large onion, chopped
2 garlic cloves, minced
4 cups of chicken or vegetable broth ( I used veggie broth)
1 can of coconut cream
1/4 teaspoon of ground nutmeg
1/2 tbs ground cinnamon
2 tbs maple syrup
Salt and pepper to taste
Chopped fresh parsley or cilantro for garnish (optional)
Now, let's get cooking!
Preheat your oven to 375 degrees Fahrenheit.
Cut the butternut squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet, slice the remainder of the vegetables and bake for 45 minutes, or until the squash is tender.
While the squash is baking, heat the coconut oil in a pan.
Once the vegetables are done add them to the blender and puree until smooth.
Add the coconut cream, nutmeg, cinnamon, salt, and pepper to the pot and stir to combine. Simmer for a few minutes until everything is heated through.
Place the soup into bowls and sprinkle some fresh parsley or cilantro on top for a burst of color and flavor.
Voila! Your Butternut Squash Bisque Soup is ready to be savored. I hope you enjoy every last spoonful of this rich and creamy soup, and may it bring you warmth and comfort on even the chilliest of days.
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