10.6.19

Butternut Squash Bisque

Ingredients: 3-4 pound butternut squash; peeled, seeded, & cubed 2 leeks, sliced thin 3 tbsp oil 3 cloves garlic, minced 1 tbsp curry 2 tsp salt, or to taste 7 cups water (or vegetable broth) 1/2 cup milk Instructions: 1. Heat oil in large soup pan over medium high heat. Once pan is warm, add leeks and sear until translucent, about 5 minutes. Add garlic, stir, and allow to cook for 30 seconds until fragrant. 2. Toss in butternut squash, curry, and salt. Stir well. Let cook for 2-3 minutes to let flavors come together. 3. Pour in water. Turn heat up and bring to a boil. Reduce heat to medium and let simmer until the squash is tender, about 20 minutes. At this time, puree with immersion blender or in batches in food processor. Return to pot on stove over medium low heat. Add milk and stir. Once heated through, serve immediately.

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