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.

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.

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