Thanksgiving is just days away and you're probably in the midst of drafting up your contribution to the family fest. Consider making a soup that will appease vegans and non-vegans alike! This Sun-Dried Tomato and Butternut Squash Bisque is hearty and delicious, and is full of all those fall flavors we look for on Thanksgiving. It also has tons of superfoods like garlic and leeks and vitamin rich butternut squash as the base. Your whole family will love it! Not all Thanksgiving food has to be heavy and bad for you!
Sun-dried Tomato and Butternut Squash Bisque
Yield: 8 servings (double it so everyone can have a taste)
1 medium sized butternut squash
1 teaspoon minced garlic
1 leek, tough green parts removed, cleaned and sliced
1/2 tablespoon olive oil
1 cup sundried tomatoes (not in oil), soaked at least 1 hour and drained
2 cups salted vegetable broth
1 2/3 cup low fat canned coconut milk (or your favorite nondairy milk)
1/2 teaspoon ground cumin
Sea salt and black pepper to taste
About 1 hour before preparing preheat your oven to 350 °F, slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.
While the squash is roasting, saute the garlic and leek along with the olive oil over medium high heat until tender, about 10 minutes. Set aside.
Once the squash is tender, transfer to a high speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.
Before serving you can get all fancy and garnish the bisque with chiffonaded kale to give a nice pop of color…
Recipe from Allyson Kramer