This flavorful soup is a breeze to toss together and utlizes some common Autumn pantry staples. Butternut squash is ubiquitous during falltime, and I always seem to have a big tub of sundried tomatoes from the tomato harvest of the lost summer months that I like to toss into soups and stews for added flavor. In this soup, however, the sundried tomatoes are front and center flavorwise while the butternut squash merely acts as a mighty nice base for this hearty bisque.
Sun-dried Tomato and Butternut Squash Bisque
Yield: 8 servings
- 1 medium sized butternut squash
- 1 teaspoon minced garlic
- 1 leek, tough green parts removed, cleaned and sliced
- 1/2 tablespoon olive oil
- 1 cup sundried tomatoes (not in oil), soaked at least 1 hour and drained
- 2 cups salted vegetable broth
- 1 2/3 cup low fat canned coconut milk (or your favorite nondairy milk)
- 1/2 teaspoon ground cumin
- Sea salt and black pepper to taste
About 1 hour before preparing preheat your oven to 350 °F, slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.
While the squash is roasting, saute the garlic and leek along with the olive oil over medium high heat until tender, about 10 minutes. Set aside.
Once the squash is tender, transfer to a high speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.
Before serving you can get all fancy and garnish the bisque with chiffonaded kale to give a nice pop of color…