Butternut Bisque

K, there’s a little holiday happening this weekend, and although there are no grand dame recipes as of yet cue the tofurkey, there are a bunch of accoutrements that will add to your festivities as we celebrate decorative gourd season;) and you know what other season is it….

“Its soup season!!” we excitedly exclaimed as if it was a hot little secret we couldn’t wait to tell. And then I looked around and we were in the middle of the bar, at 9pm…on a friday night. Oh how things have changed. But change for the better I say! This gorgeous soup was inspired by such a night. Friends, food, that pretty much defines a few very large reasons we have to be grateful this year.

The fall brings with it cravings for warmth, energetically and physically. And we all know that a good bowl of soup is so good for the soul.

This is one of my absolutely favourite soup recipes. Its, Velvetty smooth, creamy, filling, but not heavy, warming and like feels like a cozy blanky around your tum. Sold?

Why you should eat this?: Besides the benefits of it being a whole food fiber rich soup, with this, we are eating seasonally. What that does for us is provide us with the nutrients that earth intended us to have during this time of harvest, cooked in a nourishing way to support warming. The earth as teacher… theres a good novel idea.

So wether you are home alone this Thanksgiving, pull up a book and a blanky and enjoy, or at a table with your nearest and dearest, this soup will nourish and warm the body and soul and that is definitely something to be grateful for.

RECIPE

Gf, Vegan

INGREDIENTS

• 1 Medium Onion, coarsely chopped
• 2 Tablespoons Coconut oil
• 3 cloves of Garlic, chopped
• 1/2 tsp Thyme
• 1/4 tsp ground Cinnamon
• 1/4 tsp Cayenne pepper
• Coarse Salt
• 1 Lrg- 2 med Butternut Squash approx 4lbs, peeled seeded and cubed
• 1.5 cups Vegetable stock
• 1 cup light canned Coconut Milk
• 1-2 tablespoons Lemon juice
• Salt
• extra coconut milk for garnish

METHOD

In a large soup pot, over medium heat, place your chopped onion, garlic, coconut oil, spices & salt and cook down until onion is softened, about 5-7 minutes.

Add in your squash and toss around the onion mixture. Add in your broth,  coconut milk and add 3 cups of water. Bring to a boil and then reduce to a simmer, bubble and fragrance your home for about 20 minutes. Maybe longer. It is ready when the squash is fork tender.

Work in batches to blend your soup using a vitamix, hand blender or processor. Be careful not to burn yourself, this is more a note to myself.

Return smooth soup to the pot, it should be super thick and velvetty. Add in your lemon juice to brighten up the flavours and add another helping of salt to ensure proper seasoning.

Serve piping hot, with a drizzle of cool coconut milk over top.

Enjoy