Who doesn’t crave for flavorful soups in those chilly, Fall/Winter days. This butternut squash bisque is so creamy and delicious, perfect for a comforting and healthy meal or a beautiful touch to your Thanksgiving table!
What sets this soup apart from others is the infused flavors of cinnamon, lime juice, lemongrass and ginger! Delicately adding the crispy mistake mushrooms, broccoli micro-greens and toasted pumpkins seeds elevates this soup to a whole new level. Not to miss the gorgeous orange hue and vibrant garnishes that pleases the eye and makes its so festive.
An easy and lusciously delicious soup you have to try if you haven’t already this Fall? Making a big batch for parties and let your guest add their garnishes is also a super fun idea! What a perfect complement to autumn leaves and first snowfalls!
1 medium butternut squash
1 lemon grass finely chopped
1 cinnamon stick
1/2 cup leeks chopped
1 garlic clove chopped
1 tablespoon ginger chopped
1 teaspoon avocado oil (optional)
1 can light coconut milk
4 cups of vegetable stock (home made or store bought)
1 teaspoon salt plus more to taste
Crushed pepper to taste
Juice of a lime
Little coconut cream
1/4 cup toasted pumpkin seeds
6-8 Maitake/ shitake mushrooms
- Preheat the oven to 400 degree F.
- Peel and chop the butternut squash in cubes. Spread the cubes in an oven baking sheet. Toss them with olive oil, salt, and pepper. Cook it until tender for 30 minutes. Keep it aside.
- Heat 1 teaspoon avocado oil in a stainless steel pan. Add the garlic, leeks and cook for a 2 minutes on medium flame.
- Add the cooked butternut squash, ginger, cinnamon stick, lemongrass and stir it until coated.
- Add the coconut milk, vegetable stock, salt, and pepper.
- Let it cook for 5-7 minutes on medium heat until all the favors are infused together.
- Take out the cinnamon stick. Blend the rest of the ingredients in a blender (Vitamix preferred) until smooth.
- If the consistency of the soup is thick, you can add a little vegetable stock and bring it to boil before serving it.
- Garnish it with toasted pumpkin seeds, microgreens, vegan creamer/coconut cream, lime juice. cilantro leaves and hemp seeds.
- To serve little fancier, heat 1 teaspoon oil in a cast iron pan, Add the maitake/ shitake mushrooms and let them cook undisturned for 3-4 minutes until crispy and brown on both sides.
- Butternut squash can be roasted a day prior for cutting the cooking time.
- This soup is perfect for freezing and easy to serve on a autumn night/mealtime.