Creamy Butternut Squash Soup “Turned Up”
This recipe puts a healthier twist on this quintessential winter indulgence, and highlights the sweet flavor of locally grown roasted butternut squash in tandem with cinnamon and the spice of Chef Judson’s signature hot sauce. While most bisque soups are laden with heavy cream and butter, this dish takes on a lighter fare substituting with roasted cauliflower and light coconut milk to add richness to the soup. Topped with crushed pistachios and macadamia nuts, this dish is simply divine for the starter course at Thanksgiving Dinner .
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Serves: 6-8
Ingredients
- 5 cups Butternut squash, peeled and cubed
- ½ medium Vidalia onion, in quarters
- ½ poblano pepper
- ½ cup cauliflower, florets
- 4 sprigs of fresh thyme
- 2 tablespoons olive oil
- 1 can light coconut milk
- 1 cup vegetable stock, low-sodium
- ¼ cup Judson Todd Allen’s – Chef Blend Hot Sauce (see below)
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ cup pistachios, coarsely crushed
- ¼ cup macadamia nuts, coarsely crushed
Directions
1. Heat oven to 450 degrees.
2. Place squash cubes, onion, pepper, cauliflower and thyme on a large baking sheet. Drizzle olive oil over the vegetables.
3. Roast vegetables in the oven for 20-30 minutes or until golden and caramelized.
4. Place roasted vegetables and herbs in a blender.
5. Add coconut milk, stock hot sauce, salt and cinnamon.
6. Blend until smooth (keep in mind you may need to work in batches).
7. Transfer bisque to a saucepan; simmer over medium to meld flavors.
Serve warm and garnish with crushed pistachios and macadamia nuts.
Wondering what makes Judson Todd Allen’s Chef Blend Hot Sauce so special and how you can get your hands on a bottle? This all-purpose sauce is low in sodium and contains all-natural ingredients. It is unique because it offers less heat with more flavor. Order your bottle(s) of his prized Chef Blend Hot Sauce at: www.JudsonToddAllen.com
A Twist On The Classics: Thanksgiving Dishes By Chef Judson Todd Allen was originally published on blackdoctor.org
