Autumn Butternut Squash Bisque

This creamy and comforting soup, inspired by the harvest season in the Great Plains of the United States, is made with roasted butternut squash, carrots, and onions, blended with coconut milk for added richness and a hint of spice.

🛒 Ingredients

• 1 large butternut squash
• 3 medium carrots
• 2 medium onions
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 0.25 tsp cinnamon
• 0.125 tsp nutmeg
• 0.5 tsp garlic powder

👨‍🍳 Instructions

1. 1

   Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.

2. 2

   Place the squash on a baking sheet, cut side up, and roast for 30-40 minutes, or until tender.

3. 3

   While the squash is roasting, sauté the carrots and onions in butter until tender.

4. 4

   Once the squash is done, let it cool slightly, then scoop out the flesh and add it to a blender with the roasted carrots and onions, chicken broth, coconut milk, flour, cinnamon, nutmeg, and garlic powder.

5. 5

   Blend the mixture until smooth, then return it to the pot and simmer over low heat for 10-15 minutes.

6. 6

   Taste and adjust the seasoning as needed, then serve hot, garnished with chopped fresh herbs, if desired.

7. 7

   For a creamier soup, add more coconut milk or a splash of heavy cream.

8. 8

   For a clear soup, strain the mixture through a fine-mesh sieve or cheesecloth.

9. 9

   Serve with a swirl of cream, croutons, or toasted nuts for added texture and flavor.

💡 Pro Tips

This soup freezes well, so feel free to make a batch and store it in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and reheat over low heat. To make this recipe more substantial, add diced ham, bacon, or cooked sausage to the pot with the carrots and onions.

📊 Nutrition per Serving