Butternut Squash Bisque is a winter staple at Joybilee Farm. It’s low in carbs and high in fiber, and vitamins. It has staying power even on the high energy days of winter.
Autumn and early winter are some of the best times to enjoy squash based soups. Squash is high in vitamins, minerals, and fiber, and often antioxidants too. It is a warming, comforting, and economically sound choice for autumn and winter. If you stock up on whole squash, just before frost when the squash is ready, abundant, and in-season, you can get it for a very reasonable price. Squash and pumpkins can be stored in a cool room from harvest until January or February, simply monitor for soft spots and use up damaged or bruises squash as early as possible.
While this recipe is made with butternut squash, a personal favorite, you can substitute any winter squash or pumpkin. To make this butternut squash bisque work for you, there are a couple things to keep in mind.
If you are sensitive to dairy, you can substitute the cream in this butternut squash bisque recipe for coconut cream when serving. If you would like to make this recipe vegetarian friendly, or vegan, substitute generic broth or bullion for vegetable only broth (or make your own), as well.
This recipe works well with bone broth as a base, but if you don’t have homemade bone broth or vegetable broth, you can use regular broth or bullion.The broth helps both with minerals, satiety, and flavor.
Serve the butternut squash bisque with a side of fresh bread, or topped with toasted sunflower seeds.
Butternut Squash Bisque Recipe
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Butternut Squash Bisque
Description
Butternut Squash Bisque is a winter staple at Joybilee Farm. It’s low in carbs and high in fiber, and vitamins. It has staying power even on the high energy days of winter.
Ingredients
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon coconut oil for sauteeing
- 1-inch piece of ginger, peeled and minced
- 1 butternut squash, baked until softened
- 2 cups water or broth of your choice
- 1/2 teaspoon salt
- Pepper to taste
- 1/4 cup of cream
- Toasted almonds or sunflower seeds for garnish
Instructions
- In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened.
- Add the cooked squash and the 2 cups of water or broth. Make sure there is enough to cover the ingredients.
- Cook until bubbling, on medium heat, for 15 minutes.
- Using a stick blender, puree the bisque until it is smooth. If you don’t have a stick blender, transfer small batches to a blender to puree in. Return the blended bisque to the pan and reheat.
Notes
Serve butternut squash bisque with cream and toasted almonds or sunflower seeds.
Yield: 4 servings
Ingredients:
- 1 medium onion, finely chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon coconut oil for sauteeing
- 1-inch piece of ginger, peeled and minced
- 1 butternut squash, baked until softened
- 2 cups water or broth of your choice
- 1/2 teaspoon salt
- Pepper to taste
- 1/4 cup of cream
- Toasted almonds or sunflower seeds for garnish
Method:
- In a large stockpot, saute the onion, garlic, and ginger in coconut oil, until softened.
- Add the cooked squash and the 2 cups of water or broth. Make sure there is enough to cover the ingredients.
- Cook until bubbling, on medium heat, for 15 minutes.
- Using a stick blender, puree the bisque until it is smooth. If you don’t have a stick blender, transfer small batches to a blender to puree in. Return the blended bisque to the pan and reheat.
Serve butternut squash bisque with cream and toasted almonds or sunflower seeds.
Back to You:
What are some of your favorite autumn and winter warming foods? Have you tried the curry butternut squash bisque variation? It has the added warming qualities of turmeric, cumin, and black pepper. Which of these soups is your favorite, or you do have a different soup that you love? Leave a comment!
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