Now that Fall has finally arrived and the temperatures are beginning to drop, I can't think of a more perfect meal for these cool evenings. There is something so comforting about a bowl of butternut squash bisque. I find this bisque to be super kid-friendly due to its smooth, creamy, and slightly sweet taste. I like to top mine with a little bit good quality bacon, and some crispy kale to add a bit of color!
What you'll need:
1 large butternut squash, peeled and cubed (about 5-6 cups)
1 large onion, chopped
2 carrots, diced
2 garlic cloves, minced
2 cups low sodium organic chicken broth
1 cup watr
2 tsp kosher salt
1/2 tsp black pepper
1 cup canned coconut milk or almond milk
If peeling and cutting a butternut squash seems overwhelming or inconvenient, places such as Trader Joe's and Whole Foods sells both fresh and frozen cubed butternut squash which will make this meal even easier.
Begin by sautéing the onions and carrots on medium heat until the onions are translucent (about 10 minutes).
Add the butternut squash and garlic cloves, and continue to cook on medium for a few more minutes.
Add the water and chicken broth, and bring to a boil. Once the mixture has been brought to a boil, reduce and let simmer for about 20 minutes or until the squash is tender.
When the squash is tender, take it off the heat. Use an emulsion blender (my personal favorite) or a food processor and puree the mixture until smooth. After the mixture is pureed, stir in the milk, salt, and pepper.