It's butternut squash season! I welcomed it this past Saturday at the Holly Springs farmer's market, where I made a butternut squash bisque (aka creamy soup). It was super popular, and I ran out of samples quick! Here's the recipe:
Butternut Squash, Tomato, and Coconut Bisque
by McKenzie Ziegler, RDN, CDN, LDN
serves 6
3 Tbsp oil
1 small onion, diced
2 cloves garlic, minced
1-inch piece fresh ginger, minced
4 cups cubed butternut squash
1 ½ cups chopped tomatoes
2 Tbsp fresh or dried herbs (thyme, rosemary, basil, oregano, sage)
2½ cups vegetable broth
1 13.5 oz can unsweetened coconut milk, ¼ cup reserved for garnish
salt to taste
squeeze of lemon, optional
Heat large pot over medium-high heat. Add oil. Add onion, garlic, and ginger. Stir and cook until softened and fragrant, about 3 minutes. Add butternut squash, tomatoes, and herbs. Stir and cook until ingredients begin to brown, about 5 minutes. Add vegetable broth and all but ¼ cup of coconut cream. Mix well. Reduce heat to medium, cover pot with lid, and simmer until butternut squash is softened, about 15 minutes. Blend with an immersion blender (or blend in batches in a regular blender) until creamy. Add salt to taste. Serve in bowls with a drizzle of leftover coconut cream and squeeze of lemon juice on top, plus crusty bread on the side.
Hope you enjoy this recipe if you get a chance to make it at home! This month was my last month of the season at the market, but I'm hoping to be back next April! :)