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The Unmanly Chef

Butternut Squash Bisque

Recipe
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 Bowls
Ingredients Method

Ingredients
  

  • 1 Butternut Squash
  • 1 Tbsp. Coconut Oil
  • 2 Cups of Coconut Milk
  • 1 Cup of Vegetable Broth or Chicken Broth
  • 2 Tsp. Cinnamon
  • 1 Tbsp. Brown Sugar

Method
 

  1. Cut your squash in half and put it face down on a baking sheet. Place in 350F oven. Roast until the squash is completely soft and the skin can be peeled off (after you allow it to cool).
  2. In a deep dutch oven, heat your coconut oil and add your peeled butternut squash. Saute the squash and then add your cinnamon and brown sugar. After about 5 minutes of sauteeing the mixture, add your broth. Let this simmer for about 10-15 minutes. Now add your coconut milk, stir and allow to simmer for 2 minutes.
  3. Transfer all of the ingredients into a blender to puree the mixture. Blend for about 5 minutes. You want the bisque/soup to be super creamy.
  4. Once you've blended the soup, transfer it back to a pot and add your brown sugar. Stir and serve!
  5. Enjoy!