This delicious bisque is a favorite in my house. With a touch of nutmeg and a hint of coconut milk for extra creaminess, this soup hits the spot!
I adapted this recipe from Alton Brown. I love the use of white pepper, which give just a bit of spice to the dish but in a very delicate way. (If you don’t want to hunt down white pepper, regular works good to. I’ve made it both ways).
Here’s what you need:
2 large butternut squash cut and cubed or 3 bags of pre-cut bags
1 tablespoon of ghee
1 tablespoon sea salt
1/2 teaspoon ground white pepper
3 cups vegetable or chicken broth
4 tablespoons honey
1 tablespoon grated fresh ginger
1/3 cup full fat coconut milk
1/4 teaspoon nutmeg
What To Do:
Heat the oven to 400 degrees F.
Brush the flesh of the squash with Ghee and season with 2 tablespoons of the salt and 1/2 teaspoon freshly ground white pepper. Place the squash on a sheet pan and roast for 30 to 35 minutes or until the flesh is nice and soft.
Spoon the cooked squash into a pot and add the stock, honey and ginger. Bring to a simmer and puree using a stick blender.
As the blender is running, slowly add the coconut cream and return to a low simmer. Season with salt, pepper and nutmeg and stir to combine.