Print Recipe
4 from 1 vote

Butternut Squash Bisque

Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Servings: 4
Author: George Bryant

Ingredients

  • 1 tablespoon coconut oil
  • 2 medium sweet onions chopped
  • 1 leek whites only, sliced
  • 1 tablespoon garlic chopped
  • 2 ½ - 3 pounds butternut squash peeled & cubed
  • 1 apple peeled & chopped
  • 1 quart vegetable or chicken stock
  • 2 teaspoons cinnamon divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup raw pecans chopped

Instructions

  • Heat coconut oil over medium heat in a stock pot.
  • Add onion, leek, and garlic.
  • Sauté for 5-10 minutes until soft.
  • Add squash and apple, and cook another 5 minutes.
  • Add stock and 1 teaspoon cinnamon, and bring to a boil.
  • Cover, reduce heat to low, and simmer for 45 minutes.
  • Blend soup with immersion blender or blender until smooth, and season with salt and pepper.
  • Toss pecans with remaining 1 teaspoon of cinnamon, and lightly toast or sauté for 4-5 minutes until fragrant.
  • Serve soup topped with spiced pecans.