Spicy Butternut Squash Bisque

Cooking time: 50 mins; feeds 6 adults

spicy_butternut_squashIngredients

1 med-large butternut squash
6 cups vegetable or chicken broth
6-8 clove segments garlic
6-8 stalks celery
1 med-large onion
1 med Serrano chile
6-8 green onion
1 tbsp fresh thyme
2 tbsp cayenne pepper
1 tbsp cumin
1 tbsp chile powder
3-4 tsp flour
Salt & pepper to taste

Cooking Instructions

Chop garlic & onion & sauté in soup pot until translucent; chop green onion, celery & Serrano and add to pot; chop squash and add to pot; lightly cover mixture with cayenne, cumin, & chile powder; add some salt & pepper and the thyme (save some for later); cook on high heat for 5 mins stirring until all ingredients are well mixed.
Add 6 cups broth & bring to a boil; boil for 30 mins.
Transfer in batches to food processor adding 1 tsp flour to each batch; purée and then return to pot.
Add remaining thyme and simmer for 20 mins.

Prepping the Squash

We have found the easiest way to prep the squash is by following the following steps.

  • Cut in half lengthwise
  • Remove seeds with a soup spoon
  • Peel using a potato peeler
  • Cube the squash

The Broth

If you do not have enough broth on hand substitute water for the remainder & bump up the spices you use a little bit. You will know you have enough when the squash mixture is roughly covered with liquid.
Remember broth tends to be salty. When substituting water for broth you may want to add more salt (or liquid amino acids). Remember to taste as you go!
1 cup squash to 1 cup broth is roughly the ratio to shoot for when cutting the recipe.

Optional Extras

Garnish with Nutmeg, Thyme Croutons
Sweeten with Pumpkin Pie Spice and Molasses, Brown Sugar or Raw Blue Agave Syrup – creates a sweet & spicy delight
Garnish with cubed, sautéed Granny Smith Apple instead of croutons
Use 1 tbsp of Flax Seed instead of flour as a healthy gluten-free thickening agent

Leave a Reply

Your email address will not be published. Required fields are marked *