We were lucky enough to take part in a local CSA (Community Supported Agriculture) this summer and a few weeks ago we had our last farm share, which came with copious amounts of butternut squash. I made one round of soup and then some roasted butternut squash, and still I have about eight of these large fruits that have been sitting and looking a little bored on my counter for awhile now. This past weekend, I found a recipe from Chloe Coserelli’s book “Flavor” for a butternut squash bisque, so I went for it, altering a little here and there, but was so impressed with how it turned out. It gave my squash new life.
SERVING SIZE
- Serves 4-6
INGREDIENTS
- 1 large butternut squash (peeled and cubed)
- 4 Tbsp olive oil
- salt
- pepper
- 1 onion
- 1 apple (peeled and chopped)
- 1 clove garlic (diced)
- 4 cups broth (I used chicken, but the Chef, Chloe, used vegetable)
- 3/4 cup coconut milk (mixed well)
DIRECTION
- Preheat oven to 425°
- Mix 2 Tbsp olive oil, salt and pepper with squash and roast until fork tender (about 30 minutes)
- In a large saucepan, heat remaining 2 Tbsp olive oil over medium heat. Add onion and apple and cook for 10 minutes, until soft. Add garlic and salt and cook for one more minute–until fragrant.
- Add broth and squash, bring to a boil and remove from heat.
- Carefully, pour contents in blender (or use immersion blender) and puree.
- Pour soup back in dish, stir in coconut milk, ladle yourself some and enjoy!
