This guest post for butternut squash bisque is brought to us by Ali Rakowski. I am happy to see that I am not the only one who LOVES butternut squash. It only took me 29 years to try it for the first time, and once I did there was no turning back. Ali is the new author of Bowls of Love: Paleo Soups for the Seasons and has graciously shared this new butternut squash bisque recipe with us. Jump over to Amazon to grab your copy and then start cooking away.
I hope everyone had a fantastic Thanksgiving full of family, friends, and of course, food! Now that one major holiday has passed, it is back to basics in my kitchen. I love to indulge just as much as anyone, but it is always important to me to hit the restart button, get my butt back in the kitchen, and focus on the basics of meal prep and healthy, clean eating. I have learned that sticking with a clean, healthy diet requires a good deal of preparation. It took a little time to perfect the process, but now I am the self-proclaimed meal planning queen. Given the publication of my recent cookbook Bowls of Love: Paleo Soups for the Seasons, I am focusing most of my lunch and dinner preps on soups and stews. It is extremely easy to do a big shopping trip on Sunday and make double or triple batches of my favorite recipes. I will cook up two, three, or even four soups in a week to keep my kitchen well stocked. Containers will be filled with everything from bison chili to kale and green veggie puree. With a little practice, I learned how to efficiently do all of the prep work in advance so the rest of the week becomes effortlessly healthy. As a health coach, my clients are often overwhelmed by the concept at first, but over time realize that batch cooking is actually quite easy, a huge time saver, and one of the top ways to keep their healthy eating on track. Soups and stews are the absolute best for batch cooking all Fall and Winter, and my cookbook is a great place to start if you are looking for healthy, colorful, and exciting recipes! Anything you don’t finish during the week can be frozen in individual containers so there is always a super nutritious, very filling, and comforting meal waiting for you during the coldest months of the year.
I talked to George about my cookbook and overall food philosophy, and he was incredibly kind and supportive from day 1. When I asked him to review my book, he came back to me with the following: “Bowls of Love is a warm embrace on paper. The inspiring stories paired with soul-warming soup recipes will tantalize your taste buds and fill your heart with joy. The amazing book brings cooking back to the root, sharing our love through food.” After that endorsement, the least I could do was share the love with George’s dedicated readers and offer up a sneak peak to the book. I decided to go with a quintessential Fall recipe that is a fan and family favorite, butternut squash bisque. It is very easy to double or even triple the recipe – don’t be shy, as it will not go to waste! Try out the soup as a healthy, delicious, and beautiful addition to your table this holiday season, or make it on a Sunday and bring it to work every day to make your colleagues jealous (it works!). I hope you and your family enjoy this little taste of my cookbook and a lot of love from my kitchen to yours.
Butternut Squash Bisque
- 1 tablespoon coconut oil
- 2 medium sweet onions, chopped
- 1 leek (whites only), sliced
- 1 tablespoon garlic, chopped
- 2 ½ – 3 pounds butternut squash, peeled & cubed
- 1 apple, peeled & chopped
- 1 quart vegetable or chicken stock
- 2 teaspoons cinnamon, divided
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup raw pecans, chopped
- Heat coconut oil over medium heat in a stock pot.
- Add onion, leek, and garlic.
- Sauté for 5-10 minutes until soft.
- Add squash and apple, and cook another 5 minutes.
- Add stock and 1 teaspoon cinnamon, and bring to a boil.
- Cover, reduce heat to low, and simmer for 45 minutes.
- Blend soup with immersion blender or blender until smooth, and season with salt and pepper.
- Toss pecans with remaining 1 teaspoon of cinnamon, and lightly toast or sauté for 4-5 minutes until fragrant.
- Serve soup topped with spiced pecans.
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