Butternut Squash Bisque

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November 14, 2017

It's fall time, and I love the aroma of autumn foods simmering in my kitchen.  This year, for the 1st time our family participated in a local CSA. What a blessing, what a gift, what rich and bountiful food we received over the past months.  Lately, many of those delicious foods have been the many and abundant squash that grow locally during this season of the year;  Butternut squash being one of them.  

A few weeks ago I was scouring the web and some of my cookbooks for a simple, and healthy butternut squash soup recipe.  I didn't want anything heavy, just flavorful and delicious.  Dairy is something that we eat sparingly, so one of my goals in finding a recipe was minimal or no dairy.  Over the past month I've made the following recipe, have modified here and there and the following recipe is the final outcome.  I have received rave reviews from family and friends.  

BUTTERNUT SQUASH BISQUE:

Ingredients:

1 med. butternut squash

4 c. organic vegetable broth

1 med. onion minced

2-3 garlic cloves pressed

1/2 t. cinnamon (or more to taste)

Himalayan Salt and fresh ground black pepper to taste

Dash of Cayenne Pepper (optional - it adds another dimension of flavor and depth)

Roasted Pumpkin Seeds (optional)

To make the Soup more hearty I have also added cooked, cut up, chicken breasts, and or quinoa or rice.  With these simple additions it easily becomes a meal.

1. Cut butternut squash in half lengthwise. Drizzle with 1-2 T. olive oil or  coconut oil.  Sprinkle generously with Himalayan salt.  Fill seed area of squash with hot water and lay a piece of foil on top of squash. Place in 400 degree oven and cook til fork tender.  Approx 45 min-1hr. 

2. While squash is cooking, cook onions and garlic together on stove top in 1-2T. coconut oil till slightly browned.  

3. Let squash cool slightly, and then scoop flesh out and place in blender or food processor.  Add your vegetable broth.  Blend until smooth. Add salt, pepper, cinnamon and cayenne pepper to taste.

4.  Mix onions and garlic in by hand, do not blend. This gives the soup a nice texture.

5. Top with Roasted pumpkin seeds if desired.

Enjoy! Let the warmth of this soup fill your body with the sweetness and goodness; reminding you to be thankful for the many blessings that surround you.