Spicy Winter Squash Bisque
1 Tbsp Olive Oil
1 Medium Onion, coarsely chopped
2 Tbsps of Chopped Fresh Ginger
1 Medium Butternut Squash, peeled and cubed
1 3/4 Cups Vegetable or Chicken Broth
1 Cup of Coconut Milk
2 Tbsps of Sugar
1/4 Tsp of Salt
1/4 Tsp of Cayenne Pepper
Heat oil in large pot over medium-high heat. Add onion, ginger and cayenne pepper, saute 5 to 7 minutes or until onion is tender. Stir in squash and broth, bring to a boil. Reduce heat, simmer 3o minutes or until squash is tender. Add coconut milk, sugar, and salt; cook five minutes more. Process mixture in batches in a blender. Serves six.
1 comment:
This sounds so delish and simple. I am going to try it this week!
Thank you!
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