This bisque (fancy name for thick creamy soup) is so easy to make and delicious too! I would pair this with a salad or sandwich or both. You can also drop some chopped up meat to make it more filling.
Prep Time: 10 minutes
Cook Time: 50-60 minutes
1 large butternut squash
3 Tbsp coconut oil
1 medium onion, coursely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 tsp cayenne pepper
3-4 cups chicken broth
1 cup coconut milk
1 tbsp fresh lemon juice
WHAT TO DO
1 Preheat oven to 350°F.
2 Cut squash in half and rub with coconut oil. Bake for approximately 50 minutes or until easily pierced with a fork.
3 Meanwhile, in a large saucepan, heat the coconut oil over medium heat. Add the onions, garlic, thyme, cinnamon, and cayenne. Season with salt. Cook and stir occasionally until the onions are translucent, about 5 minutes. Set aside and wait for the squash to be ready.
3 When the squash is cooked through, scoop out meat into the saucepan with the onion mixture.
4 Add the broth and lemon juice. With a hand blender, puree all the ingredients. Season to taste with salt.
This is great to make big batches with and freeze in individual bags for individual servings.