Golden Butternut Bisque

A nourishing taste good, feel good soup.

Our Golden Butternut Bisque is a quick to make and delicious to eat soup that packs a full serving of Sunshine Golden Milk per bowlful. It turns out our formula is just as good as a savory spice mix as it is in a cup of hot milk or in a healthful sweet treat.

Make a pot for the whole family or get your daily serving of Sunshine Golden Milk from it all week with leftovers. You can even mix up each serving with different garnishes (see below for a couple of tasty ideas!).

Ingredients:

serves 5

6.5 C butternut squash, cubed and peeled

2 Tsp avocado or coconut oil

1 large yellow onion, diced

3 garlic cloves, minced

1 Tbsp + 2 Tsp Sunshine Golden Milk

2 Tsp ground coriander

1 Tbsp (packed) fresh ginger, finely grated

1 Tsp sea salt

A pinch of cayenne or other more mild chile powder (optional)

1 14-oz can coconut milk (full or low fat, your choice)

2 C vegetable or chicken broth

Squeeze of lemon (about 1 tsp)

Directions:

  1. Heat a large pot over medium heat. Add oil.

  2. Once hot, add onions stirring occasionally until they become just translucent.

  3. Add garlic and ginger and cook for one minute, stirring.

  4. Add Sunshine Golden Milk, salt, coriander and optional chile powder, stir until evenly distributed and then add butternut squash. Stir constantly for one minute.

  5. Add coconut milk and broth. Bring to a simmer over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until the butternut squash is fork tender.

  6. Puree using an immersion blender, or transfer in two batches to a blender, blending on high until completely smooth. If using a blender, transfer back to pot.

  7. Add lemon juice, taste and adjust salt and spice levels to your preference.

Serving ideas:

  • Garnish with a swirl of plain yogurt, fresh cilantro and toasted pumpkin seeds.

  • Top bowls with sautéed, seasoned ground pork or chicken and greens of choice. I prepare this by sautéing finely minced shallots and fresh grated ginger, adding ground pork, salt and pepper and cooking over medium high until meat is cooked. Add a splash of maple syrup, stir for a minute and then add finely ribboned kale and a splash of water. Cover and cook until kale is soft. Remove lid and let any excess liquid evaporate while stirring. This makes a delicious topping and adds both protein and greens to the mix, making a bowlful of the soup a complete meal.

Rachael Keener