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Butternut Squash Bisque
George Bryant
4.20
from
5
votes
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings
4
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.