The MUST-MAKE soup for fall! This sweet, creamy and oh-so-delicious soup will satisfy your seasonal craving for warm, comfort foods in a healthy nourishing way!
1 large butternut squash (roasted)
1 tbsp olive or coconut oil
1 medium onion, chopped
1/2 tsp sea salt
3 cloves of garlic, chopped
1 tablespoon fresh ginger, chopped
1/2 teaspoon crushed red pepper flakes
3 cups vegetable broth
1/2 cup dry white wine (or I just add an extra 1/2 cup veggie broth)
1 can full fat or lite coconut milk
2 tablespoons pure maple syrup
2 tablespoons fresh lime juice
Preheat a 4 quart pot over medium heat, add coconut oil.
Add onion and saute until caramelized.
Add ginger and garlic and saute for another minute.
Mix in red pepper flakes and add white wine to deglaze the pan.
Add squash, vegetable broth, coconut milk, maple syrup and lime juice.
After everything is heated all the way through, add soup to high speed blender and blend until smooth.
Pour bisque into bowls, sprinkle with red pepper flakes and swirl coconut milk.
Source: Isa Does It, by Isa Chandra