Squash Bisque

Yields: 4 servings

Ingredients:

• 1 whole oven roasted center cut squash cut in half long ways
• 4 tbsp diced white onion
• 2 tbsp diced garlic
• 3tbsp extra virgin olive oil
• 1 lemongrass stem cut up
• 2 tbsp cut up fresh ginger
• 1 ea. fresh bayleaf
• 2 fresh sage leaf
• 1/2 tsp cinnamon powder
• 2 tbsp curry powder
• 1 tbsp brown sugar
• 1tbsp Sherry vinegar
• 1 ea. star anise
• 3 cups non sweet coconut milk
• 1 cup vegetable stock
• Salt and pepper to taste

 Process

1. Begin with adding oil to a pot along with onions, garlic, lemongrass, ginger, bayleaf, sage, curry, cinnamon and star anise. Stir on low heat for about 5 minutes or until the ingredients become translucent.
2. Add the squash without skin or seeds to the pot. Allow for the ingredients to merge together for about 5 minutes.
3. Add your vegetable stock and coconut milk to the pot and bring to a boil
4. Turn the heat off and allow the soup to sit there for about 10 minutes so that it will begin to cool down
5. After the 10 minutes, add soup to the blender and blend on high until smooth. Strain the blended soup and then add the vinegar along with salt and pepper to your taste.