Description
A quick and easy soup that you will want all year round. This Butternut Squash Bisque is few ingredients, short in time, and full of flavor.
Ingredients
Units
Scale
- One butternut squash
- 3 cups of broth (I use beef or chicken- you can use vegetable)
- 1-1.5 cups pure apple cider
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/3 cup heavy cream (you can use coconut cream if you want to make it vegan)
- Cilantro (optional)
- Feta (optional)
- Pine nuts and pumpkin seeds to your taste (optional)
Instructions
- Set your oven to 400 °F and place the whole butternut squash on a baking tray. Bake for 2 hours until the exterior is golden and brown. You want to be able to pierce it with a knife and for it to go through smoothly.
- Remove the squash from the oven and allow it to cool. Slice it open and allow it to cool.
- Once it is cool, remove the seeds and scoop out the squash into your pot.
- Add your stock and set to medium high. Add your spices now.
- Allow the soup to simmer for around 10 minutes. You will now either want to use a handheld mixer or remove from the pot and blend in a blender.
- Put your soup back into the pot if you removed it and add your cream.
- Allow the cream to thicken the soup for around 10 minutes and stir.
- Serve immediately. Top with the garnishes mentioned above (should you choose).
- Cuisine: Lunch / Dinner
