This is a heartwarming healthy Coconut Roasted Butternut Fennel Bisque to start off the new year right! The roasted veggies provide a rich quality with a nice buttery flavor and a wonderfully creamy texture without the use of butter. I added the tiniest amount of curry powder, however, it really doesn’t taste like curry but it adds a great depth of flavor! The lemongrass brings a brightness to the overall flavor! You can add a little crunch with the addition of pepitas seeds.
I am so excited about the new year, partially because I’m getting married in March! Yayyy married… I can’t believe it and it will be here before I know it. I was that one who always swore she would never get married! The one thing I have learned in life is to never say never! Yes, it’s going to be a great year, I can just feel it, how about you?
This soup pairs best with a white wine like a Sauvignon Blanc.
Roasted Butternut Fennel Coconut Bisque
4 - 6 Servings
Ingredients
- 1 Large Butternut Squash 6 Cups – cubed
- 1 Fennel Bulb
- 3 Cups Coconut Milk 2 cans
- 1 Cup Filtered Water
- 1/2 Onion – Diced
- 1/3 Cup Dry White Wine
- 2 Garlic Cloves – minced
- 2 Tablespoon Extra Virgin Olive Oil – plus some for veggies
- 1 Vegetable Bouillon Cube – unsalted
- 1 Stock Lemongrass - pounded and cut into 3 pieces
- 1 Teaspoon Hot Paprika
- 1 Teaspoon Curry Powder I used Simply Organic
- 1/4 Teaspoon Ground Coriander
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Tablespoon Sea Salt
Garnish options
- Coconut Milk
- Pepita Seeds optional
- Fennel Fronds optional
Instructions
-
Cut the stem and bottom off the squash then peel the squash with a peeler. Cut into 1-inch cubes, measure and add to a parchment-lined baking sheet.
-
Preheat oven to 375 degrees.
-
Cut the stalks off the fennel bulb, cut the bulb in half, then cut out the core.
-
Slice the halves into halves and add them to the baking sheet.
-
Drizzle the veggies with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper.
-
Toss the veggies in the oil with your hands.
-
Bake on the middle rack for 30 – 40 minutes or until slightly brown on the edges.
-
While veggies are roasting;
-
Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
-
Add the garlic and lemongrass, continue cooking for 5 – 7 more minutes or until the garlic starts to brown.
-
Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.
-
Add the coconut milk, water, and spices then cook on medium-low until veggies are finished roasting.
-
Add the veggies.
-
Add to a food processor in batches or use an immersion blender and puree until smooth.
-
Put back into the pot and cook for 10 to 15 minutes to incorporate the flavors.
-
Garnish with coconut milk, pepitas seeds and fennel fronds.
Health benefits:
Butternut Squash is a great source of fiber and folate making it heart and bowel healthy it has an abundance of carotenoids that is great for eye health and also helps protect against heart disease and very high levels of beta-carotene. It regulates blood sugar levels helping to reduce the risk of type 2 diabetes and increasing energy levels. It has a significant amount of potassium and vitamin B6 which is great for the nervous and immune systems. A 1-cup serving gives about half the recommended amount of antioxidant-rich vitamin C. Winter squash also helps in the prevention of prostate, colon, lung & breast cancers.
Fennel is a very good source of fiber that helps limit cholesterol build-up and helps to maintain healthy levels of cholesterol in the blood. The fiber also helps remove carcinogens from the colon and it can eliminate constipation. It contains the phytonutrient anethole, the main part of its volatile oil that has been shown to reduce inflammation and also helping prevent the occurrence of cancer. It is also an excellent source of vitamin C, which is helpful for eye inflammation, and reduces premature aging and macular degeneration. There are high levels of potassium in the fennel bulbs and seeds and can help increase brain function and cognitive abilities and it also increases the reach of oxygen to the brain. The fronds above the fennel bulbs contain important vitamins, like pantothenic acid, vitamin B6, niacin, riboflavin, and thiamin.
Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis. They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are good sources of vitamin-A, C and K.
