I’m well known for my love of soups.
They are just so soul satisfying and really hard to mess up—especially the ones I make.
This one is based on a broccoli bisque a friend told me about from the Paleo diet (and you should feel free to sub broccoli for the squash for a whole different, wonderful flavor).
I tried it with squash because, as usual, I had a big old butternut rolling around on the counter with nowhere to go—and man, did it taste great! Simple, yet sophisticated enough to serve to your most discerning guests.
Toss a big green salad and grab a loaf of crusty bread with some olive oil for dipping and you’ve got dinner for eight in about a half an hour.
Butternut Squash and Coconut Milk Bisque
1 large butternut squash, peeled, seeded and cubed. (If you are in a hurry, many stores like Trader Joe’s sell pre-prepped squash; you’ll need three to four bags.)
2 sweet apples, any kind, seeded and chopped
3 leeks, washed, trimmed and sliced
4 shallots, peeled and chopped
1 tbl coconut oil
5-6 cups vegetable broth
1 can light coconut milk
1 tbl curry
lots of fresh cracked black pepper
sea salt to taste
In a dutch oven or big pot, heat coconut oil until melted. Sauté leeks and shallots with a dash of salt until soft on medium heat, about five minutes. Add all other ingredients except coconut milk. Make sure liquid just covers everything—if it doesn’t, add a little more broth or water until it does.
Bring up to boil then lower to simmer and cook for 20 minutes. Add coconut milk. Using an immersion blender or a blender, blend soup until smooth. Check and adjust spices as needed. Garnish with a few thinly sliced leeks or finely chopped apples if desired.
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Author: Erica Leibrandt
Editor: Travis May
Photo: Host the Toast