Butternut Squash and Lemongrass Bisque

When I think of summer I think of succulent watermelons and ripe peaches. Soups aren’t something that immediately come to mind. However, once I tried making this Butternut Squash Bisque, I changes all of my perceptions about summer foods. This bisque can be served chilled during the warm months of the year.

Butternut squash is high in fiber; it is great for bone health and good functioning of immune and nervous system.  And due to it’s high antioxidant content butternut squash is has a reputation for its’ anti-inflammatory effects, which make it a great food for our 11-Day Slim & Vibrant {Detox}.

Another interesting fact about butternut squash: it is considered to be a fruit because it contains seeds.

 

Butternut Squash and Lemongrass Bisque

45 minutes

See Detailed Nutrition Info on

Butternut Squash and Lemongrass Bisque

  • 1 small butternut squash
  • 2 tbsp coconut oil
  • 1 small yellow onion
  • 2 tsp grated ginger
  • 1 lemongrass stalk, sliced thin
  • 6 cups vegetable broth
  • 1 tsp sea salt
  • pumpkin seed oil, to serve

Instructions

  1. Peel and cube butternut squash. The cubes should be approx. 1/2-inches. Set them aside
  2. Warm coconut oil in a stock pot, stir in onion, ginger, and lemongrass. Sauté until they soften and release fragrance, about 3 minutes.
  3. Stir in butternut squash and cook together with the above ingredients for another 1-2 minutes.
  4. Pour in broth, cover the pot, and summer for 35-40 minutes or until the squash softens. Stir in the salt once it's cooked.
  5. Puree the soup in a blender until smooth.
  6. Drizzle with pumpkin seed oil and serve.
  7. Enjoy!

Notes

This recipe makes 2 quarts of bisque. Adapted from The Body Ecology by Donna Gates.

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