Dive into a bowl of comfort with our "Butternut Bisque Mom Margaret" recipe! This creamy, velvety soup is not just a meal; it's a warm hug on a chilly day. With the sweet, nutty flavor of roasted butternut squash perfectly complemented by a hint of ginger and the richness of coconut milk, every spoonful is pure bliss. Perfect for family gatherings or a cozy night in, this bisque will have your taste buds dancing and your guests begging for seconds. Ready to impress? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables by peeling the butternut squash and cutting it into 1-inch cubes. Chop the onion and carrots into uniform pieces to ensure even cooking.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and carrots, sautéing until the onions become translucent and slightly softened, approximately 5-6 minutes.
- Add the cubed butternut squash to the pot, stirring to combine with the onions and carrots. Cook for an additional 3-4 minutes to begin releasing the squash's natural sugars.
- Pour in the vegetable broth, ensuring all vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes, or until the squash is completely tender when pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a standard blender in batches.
- Stir in the grated ginger, coconut milk, salt, and pepper. Return the pot to low heat and warm through, stirring occasionally.
- Taste and adjust seasonings as needed. The soup should have a smooth, velvety texture with a balance of sweet squash and warming ginger flavors.
- Serve hot, optionally garnished with a swirl of coconut milk, fresh herbs, or toasted pumpkin seeds for added texture.
Tips
- Prep Ahead: To save time, you can peel and cube the butternut squash a day in advance. Just store it in an airtight container in the fridge until you're ready to cook.
- Uniform Cutting: Make sure to chop your vegetables into similar sizes. This ensures even cooking and a smooth texture in your bisque.
- Sauté for Flavor: Don’t rush the sautéing process! Allow the onions and carrots to soften and develop flavor for about 5-6 minutes before adding the squash.
- Blending Options: If you don’t have an immersion blender, blend the soup in batches using a standard blender. Just be cautious with the hot liquid to avoid splashes.
- Taste as You Go: After adding the coconut milk and ginger, taste the bisque and adjust the seasoning. A pinch more salt or a dash of pepper can elevate the flavors beautifully.
- Garnish Creatively: For a beautiful presentation, serve your bisque with a swirl of coconut milk, a sprinkle of fresh herbs, or some toasted pumpkin seeds for added crunch.
- Storage Tips: Leftover bisque can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just reheat gently on the stove!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 0mg
