Butternut Squash Bisque
Warm & Comfort
When fresh butternut squash is cooked, it tastes similar to sweet potato. If you create a pie with it, it tastes like pumpkin. You could substitute butternut squash for pumpkin, and it would taste just like pumpkin pie; I haven't noticed a difference. All you need is some cinnamon, nutmeg, and cloves to get the classic cinnamon-y goodness of a classic pumpkin pie. When you buy fresh squash, you can also use the seeds; scoop out the seeds and separate them from the butternut squash. Soak, rinse, and dry them. Drizzle on a little olive oil and salt and bake them until golden, and you can eat the seeds like pumpkin seeds. You can also use the seeds to make seed flour and then bake with the seeds, adding them to baked goods.
Soup is perfect for when it’s cold outside, when you want something filling and hearty, or when you’re in the mood for comfort food. Soup is warm; it’s very versatile; you can make soup with pretty much anything you have on hand. You can use beans, veggies, pasta, meats, or quinoa. Mix and match them in different amounts. All you need next is some water and seasonings. Bone broth is also a tasty option as the base and you could use some meat bones for that. Soup is perfect on those cold winter nights, which, as of this writing, there have been several, I’ve been snowed in for days.
For a quick and easy butternut squash soup, use frozen butternut squash, which you can find in the freezer section of the grocery store.
Quick Butternut Squash
When you just want a quick meal, reach for the quick and easy version of butternut squash soup. Place frozen butternut squash in a small skillet pan with about ¼ cup of water. Frozen butternut squash, once cooked, already has a lot of water in it, so you only need enough to heat it in the pan. You could also steam them by adding a steamer basket to the top of the pan adding the butternut squash and then covering it with a lid. This is the more hands-off approach. If you add the butternut squash directly into the pan, turn the heat on medium-high add the butternut squash and the water, and cook for 4-5 minutes until soft. Cool to room temperature.
Once the butternut squash is cool, add the cream and water into a blender and blend until smooth. Add in the bone broth packet and other seasonings; blend until smooth. Heat another 2 minutes to make it warm again.
Add to a bowl with some crusty gluten-free bread or some crackers.
For soup made with fresh butternut squash
Peel your butternut squash. Cut in whatever way is easiest for you; it doesn’t matter how you cut it. I find it easiest to cut it into pieces vertically. Once it’s cut, scoop out the seeds. Place the seeds in a bowl of water to soak. Cover each piece of butternut squash with foil. Brush with a little olive oil to prevent sticking. Bake for 25 minutes or until tender. Take out of the oven and set aside to cool. If you have a Vitamix, you can skip this step.
Place the butternut squash in the blender, and add in the coconut cream, salt, onion, and garlic. Blend until smooth. Heat again for about 2-3 minutes. Serve with crusty bread or crackers.
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Ingredients
15 oz butternut Squash
1/4 cup coconut cream
1/4 cup water
1 Bone Broth Packet ( Lone life )
1/4 tsp salt
1 tsp onion powder
1 tsp garlic powder
Directions
In a small sauce pan, heat the butternut squash until heated through about 4-5 minutes (you can also use the microwave in a glass pyrex bowl for about 4–5 minutes).
Cool to room temperature. Add in the butternut squash, coconut cream, and water into a blender and blend until smooth. Add in the bone broth packet and blend. Add in the salt, onion powder, and garlic powder and combine.
Heat another 2 minutes.
