Chef John of Castle Hot Springs the Harvest Restaurant shares a light and creamy squash bisque.

INGREDIENTS

• 1 tablespoon of avocado oil

• 1 cup of white onion, diced into small chunks

• 3 garlic cloves, minced

• 1 shallot, minced

• 1 large squash, peeled, seeded and diced into large chunks (about 6 cups)

• 1 tablespoon of madras curry powder

• 1 tablespoon of sea salt

• 1 tablespoon of black pepper

• 1 can of coconut milk, 14 ounces

• 2 cups of vegetable stock

• 2 tablespoon of agave syrup or maple syrup

INSTRUCTIONS

Heat a large pot to medium heat. Add avocado oil, followed by onion, garlic, and shallot. Saute until onions are translucent and fragrant, about 3-5 minutes.

Add squash, curry, salt and pepper and cover with lid for 5 minutes, stirring occasionally.

Add coconut milk, vegetable stock, and agave syrup, bring to a low boil and cover for 10-15 minutes, until squash is fork tender.

Using either an immersion blender or a Vitamix, puree until creamy. If desired, pass through a chinois and return to medium heat. Adjust seasonings if necessary.

If desired, cool in fridge overnight and serve cold. Accompany with toasted pumpkin seeds, thai basil, or cream fraiche.

Recommended for you