Perfect for those cooler day: Butternut squash-coconut bisque

Data pix.

Butternut squash-coconut bisque

Ingredients:

3 medium butternut squash

1/4 c. sunflower oil

2 tsp. sea salt

1 tsp.  course black pepper

2 tsp. ground cinnamon

0.5 tsp. ground nutmeg

0.5 tsp. ground cloves

.5 tsp coriander

3 oz  sunflower oil

2 small  yellow onions, diced

2 ribs of celery, diced

3 fresh garlic cloves, minced

.5  c. fresh ginger, peeled and minced

.5 c. dried dates

2 TBS.  lime Juice

30 oz. coconut milk  (2 cans)

1 c. vegetable stock

 

Directions:     

Preheat oven to 350.  Cut the squash in half, scoop out the seeds.

Lay cut side up on sheet pan, drizzle with 1/4 c. oil, salt, spices,

Roast in oven about 45 minutes or until fork tender.

Cool to room temperature and scoop out with a spoon.

Over medium heat, sauté onion, garlic, celery and ginger until onions are translucent. Add  dates.

Pour in vegetable stock, coconut milk and lime juice.

Bring to a simmer, reduce the heat to low

and add the butternut squash.  Simmer for 10 minutes.

Remove from heat and puree in  blender.

Garnish with Toasted Coconut & Fresh Cilantro

Severs 8-10  bowls of soup.      

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.