Herbed Acorn Squash Bisque
2 acorn squashes (about 3-4 lbs. total)
1 Tbsp. vegan butter
1 medium yellow onion, diced
dash of kosher salt
dash of ground black pepper
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh sage, minced
2 cups vegetable broth
½ cup full-fat coconut milk
1 dried bay leaf
dash of freshly ground nutmeg
Instructions
Microwave both whole squashes on high for about 10 minutes.
Allow to cool for 5 minutes, then slice in half lengthwise.
Preheat oven to 450 F and coat a baking sheet with a nonstick cooking spray.
Scoop out the seeds from the squashes and discard.
Place the four squash halves face-side down on the sheet and cover loosely with aluminum foil.
Bake at 450 for about 20 minutes, until very tender.
Meanwhile, heat the butter in a large soup pot over medium low.
Add the diced onion and sauté until fragrant, about 5-8 minutes.
Sprinkle with a dash of kosher salt and ground black pepper to taste.
Add the fresh herbs and sauté for a few additional minutes.
Now, add in the remaining ingredients and bring to a low boil.
Carefully scoop out the flesh from the cooked squash and allow to lightly boil for about 10 minutes.
Remove the bay leaf and transfer the soup to a blender.
Blend on high, allowing steam to escape the lid, until smooth.
Add additional water as needed to thicken to desired consistency.
Sunday, February 7, 2016
When the oak is felled the whole forest echoes with it fall, but a hundred acorns are sown in silence by an unnoticed breeze.
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