Butternut Squash Bisque


1 medium butternut squash, peeled and seeded

1 1/2 cups coconut milk (one 13.5 ounce can)

1 1/2 cups chicken stock, homemade is of course best

1 teaspoon dried ground ginger

1/4 teaspoon freshly grated nutmeg

1 cassia cinnamon stick

2 bay leaves

1 teaspoon freshly ground black pepper

1 teaspoon sea salt


Cut the butternut squash into 1 inch cubes. Put all ingredients into a stockpot with a tight fitting lid. Bring to a simmer, cover and let cook for 30 minutes. Remove the bay leaves and cinnamon stick. Transfer to the work bowl of your food processor fitted with a multi-purpose blade and puree. Your Butternut Squash Bisque is now ready to be served. Sprinkle a bit of cinnamon or nutmeg on top for a pretty presentation and a bit of extra flavor. Enjoy!

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