SQUASH BISQUE

Stav Kogan

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Prep Time 10

Cook Time 40

Total Time 55

Servings: 6 servings

3 tbsp grass-fed butter
1 onion, diced
3 garlic cloves, minced
¼ tsp dried thyme
¼ tsp 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
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).

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.
Taste, season with salt and pepper, and serve.

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