Butternut Squash Bisque

Name: Butternut Squash Bisque
Ingredients: Ingredients; 1 tablespoon coconut oil; 2 medium sweet onions, chopped; 1 leek (whites only), sliced; 1 tablespoon garlic, chopped; 2 1/2 - 3 pounds butternut squash, peeled & cubed; 1 apple, peeled & chopped; 1 quart vegetable or chicken stock; 2 teaspoons cinnamon, divided; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup raw pecans, chopped

12 ingredients

10 steps

Ingredients

Ingredients
1 tablespoon coconut oil
2 medium sweet onions, chopped
1 leek (whites only), sliced
1 tablespoon garlic, chopped
2 1/2 - 3 pounds butternut squash, peeled & cubed
1 apple, peeled & chopped
1 quart vegetable or chicken stock
2 teaspoons cinnamon, divided
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup raw pecans, chopped

Directions

1

Instructions
2

Heat coconut oil over medium heat in a stock pot.
3

Add onion, leek, and garlic.
4

Saute for 5-10 minutes until soft.
5

Add squash and apple, and cook another 5 minutes.
6

Add stock and 1 teaspoon cinnamon, and bring to a boil.
7

Cover, reduce heat to low, and simmer for 45 minutes.
8

Blend soup with immersion blender or blender until smooth, and season with salt and pepper.
9

Toss pecans with remaining 1 teaspoon of cinnamon, and lightly toast or saute for 4-5 minutes until fragrant.
10

Serve soup topped with spiced pecans.