Butternut-Ginger Bisque

ingredients
all
1 half butternut squash
medium size
water
extra virgin olive oil or coconut oil
1-2 tablespoons
1 inch fresh turmeric
thinly sliced, or 1/2 teaspoon turmeric powder
1 1/2 inches ginger root
thinly sliced
4 cloves garlic
smashed and peeled
1 medium white or yellow onion
chopped
sea salt
to taste
1 tsp mushroom seasoning
optional
black pepper
freshly ground
parsley or cilantro
optional - chopped
cookware
  • deep skillet with lid
  • blender
  • medium soup pot
Creamy, satisfying, and rich in beta-carotene, this brilliant bisque is actually dairy-free. It freezes well, so you may want to make a double batch (using both halves of the squash) and freeze it for later.
1
Cut butternut squash in two equal halves, stem to end.
2
Remove seeds. Place cut side down in a deep skillet. Add water to almost 1” level. Put the lid on and bring the water to a boil. When it starts to boil, turn heat to low. Simmer until squash is tender. Put on oven mitts and/or using a large sturdy spatula or serving spoons, remove squash from skillet. Reserve the hot water.
3
In a medium-size pot, heat the oil. Add onion, garlic, turmeric and ginger and sauté 2 - 3 minutes, until onion is translucent. Stir constantly to avoid scorching.
4
Scoop out the flesh of one half of the squash and put it in the pot with onions, garlic, and ginger. Add the water from steaming the squash.
5
Add salt (alaea sea salt, RealSalt, Himalayan or other good salt). Reduce heat, cover, and simmer for 5 minutes.
6
If soup is too thick, add more water. Adjust seasoning. For added depth of flavor, add mushroom seasoning (available in large foil packets in Asian markets; be sure to buy the kind with no MSG).
7
Pour about 1/3 of the soup into a blender. Cover lid with a towel. Hold blender lid tightly. Blend until creamy smooth. Dump blended soup into another pot. Repeat process with remaining soup until all soup is smooth. WARNING: The soup is like molten lava, so hold lid on very tightly to avoid eruption
8
Grind some black pepper on top of each serving. Garnish with parsley or cilantro if desired.