Who doesn’t love a bowl of warm, creamy squash bisque? This may be the perfect recipe to cook yourself sexy and happy!
Serving x 6-8:
- 1 medium acorn squash
- 1 Tbs coconut oil
- 1 garlic cloves (minced)
- 1 tsp grated ginger
- 1 tsp Himalayan sea salt or to taste
- 2-3 carrots (cubed)
- 2-3 cups water
- 1 cup coconut milk (or almond milk for less strong taste of coconut)
Cut the acorn squash open, remove seeds and peel, and cut into cubes. Heat coconut oil in a large cooking pot. Lightly sauté the garlic, then add the grated ginger. Do not overcook! Use medium rather than high heat. Add salt and stir in. Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften. Add water and cover, simmering the vegetables for 30 minutes or so, or until tender. Pour mixture into blender and puree. Add the unsweetened coconut milk or almond milk. Add back to the cooking pot and keep on low heat.
Serve with some pumpkin seeds and enjoy!