This quick and easy squash bisque recipe is sure to be hit during your winter gatherings! Follow along in the recipe and video below!
1 Tbsp. Vegetable Oil
2 Winter Squash, 1” dice
.5 Carrots, 1” dice
1 ea White Onion, 1” dice
2 ea Garlic Clove
1 tsp. Sea Salt
4 C Coconut Milk
2 C Vegetable Stock
1 Tbsp. Madras Curry
Process: In a large pot add oil, and begin to sweat your squash, carrots, onion, and garlic for 5 minutes, stirring frequently. Add salt, coconut milk, vegetable stock, and curry powder. Slow boil for an hour or until vegetables are fork-tender. Carefully transfer to a blender and blend to desired consistency. Pass-thru a chinois if a high-powered blender is unavailable. Serve hot, or chill and serve within 5 days.