SQUASH BISQUE
Thick, creamy butternut squash soup is incredibly comforting and perfect on a chilly fall day, although you could definitely lighten it up and serve it any time of year. Make a big batch of this the next time you find a butternut squash at the market—you’ll be glad you did. SERVES 6 TO 8
PREP TIME: 10 minutes
COOK TIME: 40 minutes
TOTAL TIME: 55 minutes
3 tablespoons grass-fed butter
1 onion, diced
3 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon red pepper flakes (less if you prefer it milder)
1 large butternut squash, peeled and diced
4 cups chicken broth
1 (13.5-ounce) can full-fat coconut milk
Salt
Freshly ground black pepper
- In a large saucepan over medium heat, melt the butter. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the thyme and red pepper flakes. Stir again and add the squash, quickly sautéing for about 3 minutes.
- Pour the chicken broth in, and bring to a boil. Reduce the heat to low, and simmer for 20 to 30 minutes. Add the coconut milk, and stir until well incorporated. Remove from the heat.
- Allow the soup to cool slightly for about 5 minutes, and then carefully blend it, either with an immersion blender or in a regular blender (pour it in and blend it in batches, but don’t overfill the blender, and hold a clean dishtowel over the lid while you’re blending; hot soup can be volatile).
- Taste, season with salt and pepper, and serve.
VARIATION 1 CURRIED SQUASH BISQUE: Add 1½ tablespoons curry powder to the pan when you add the thyme and red pepper flakes.
VARIATION 2 CARROT-SQUASH BISQUE: Add 3 or 4 peeled and chopped carrots to the pan when you add the squash.
