Are you craving a comforting, healthy, and delicious meal that's surprisingly easy to make? Look no further! This creamy squash bisque soup is the perfect answer. Packed with flavor and brimming with autumnal goodness, this recipe is a guaranteed crowd-pleaser, perfect for a quick weeknight dinner or a sophisticated weekend gathering. Whether you're a seasoned chef or a kitchen novice, this easy recipe will guide you through creating a truly delightful homemade dish. Get ready to impress yourself and your loved ones with this simple yet elegant soup!
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat recommended for creaminess)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted pumpkin seeds, a swirl of coconut cream, fresh chives
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a flavorful base for your soup.
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Add Squash and Broth: Add the cubed butternut squash to the pot and stir to coat with the oil and aromatics. Pour in the vegetable broth, ensuring the squash is mostly submerged.
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Simmer to Tenderness: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the squash is very tender. You should be able to easily pierce the squash with a fork.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Add the coconut milk, cinnamon, and nutmeg. Blend until completely smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Season and Serve: Return the soup to the pot (if using a regular blender). Season with salt and pepper to taste. Heat through gently, but do not boil. Ladle into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, a dollop of coconut cream, or fresh chives.
Cooking Tips for the Best Squash Bisque:
- Roasting the Squash: For an even deeper, richer flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20-25 minutes until tender.
- Spice it Up: Feel free to experiment with other spices! A pinch of cayenne pepper or a dash of curry powder can add a nice kick.
- Adjust the Consistency: If you prefer a thinner soup, add more vegetable broth. For a thicker soup, simmer uncovered for a longer time to reduce the liquid.
Variations:
- Apple Squash Bisque: Add 1/2 cup of diced apple along with the onion for a touch of sweetness and extra flavor.
- Spicy Squash Bisque: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for a spicy twist.
- Creamy Pumpkin Bisque: Substitute butternut squash with pumpkin puree for a similar but slightly different flavor profile.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 25-30g
- Fiber: 5-7g
This easy and healthy squash bisque recipe is perfect for a quick weeknight dinner or a special occasion. Enjoy the delicious flavors of fall with this heartwarming and satisfying soup! It's a fantastic addition to your collection of best recipes and healthy meals. Let us know in the comments how your squash bisque turned out!