Butternut Squash Bisque
Perfectly creamy and comforting, this butternut squash bisque is made with pears, coconut milk, and warm spices. The ultimate cozy fall soup!
Servings: 8
Calories: 163kcal
Equipment
- Large pot
- Cutting board + sharp knife
- Blender or immersion blender
- Wooden spoon
Ingredients
- 1 butternut squash cubed
- 3 cubed potatoes
- 1 chopped onions
- 2 pears chopped
- 1 tablespoon of olive oil
- 2 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 1 tablespoon Curry powder
- 5 cups of vegetable broth
- 1 can (14 oz) of coconut milk
- salt and pepper to taste
Instructions
- Peel and cut the squash, potatoes and pears into pieces. Slice the onions
- In a large saucepan over medium-high heat add the olive oil, once hot add the onions and spices and cook until the onion is softened
- Add the maple syrup, broth, squash, and potatoes. Bring to a boil, reduce heat and simmer for 20 minutes.
- Reduce everything in the blender or with a hand blender. Adjust the seasoning.
- Add the coconut milk, mix well to combine everything
- Garnish with fresh cilantro ifdesired. Serve hot
Notes
- Roast the squash first for extra depth of flavor.
- Swap pears with apples for a classic variation.
- Use light coconut milk for a lighter option.
- Freeze leftovers in individual portions for up to 3 months.
Nutrition
Calories: 163kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 671mg | Potassium: 778mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10300IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg
