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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

  1. 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.
  2. Preheat oven to 375 degrees.
  3. Cut the stalks off the fennel bulb, cut the bulb in half, then cut out the core.
  4. Slice the halves into halves and add them to the baking sheet.
  5. Drizzle the veggies with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper.
  6. Toss the veggies in the oil with your hands.
  7. Bake on the middle rack for 30 – 40 minutes or until slightly brown on the edges.
  8. While veggies are roasting;
  9. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
  10. Add the garlic and lemongrass, continue cooking for 5 – 7 more minutes or until the garlic starts to brown.
  11. Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.
  12. Add the coconut milk, water, and spices then cook on medium-low until veggies are finished roasting.
  13. Add the veggies.
  14. Add to a food processor in batches or use an immersion blender and puree until smooth.
  15. Put back into the pot and cook for 10 to 15 minutes to incorporate the flavors.

  16. Garnish with coconut milk, pepitas seeds and fennel fronds.