Our Coconut Squash Bisque Recipe sounds a bit exotic….and it is! While exotic is good, what is even better is that it is easy and quick to make.
You can make this thick, easy stew with any squash or with sweet potatoes. All you need to do is put ingredients in a bowl, microwave it, smash it and eat!
I like using a microwave, as it maintains the best nutrition content. Optionally, steam some kale with the onion and throw it on top for one colorful meal.
Coconut Squash Bisque Recipe
||1 hour, 45 minutes|
Our Coconut Squash Bisque Recipe sounds a bit exotic... and it is! While exotic is good, what is even better is that it is easy and quick to make.
- 2.5lb Squash (your choice) (peeled and cubed)
- 1/2 cup Water
- 1 cup Vegetable Broth, low sodium
- 2 " Ginger
- 1.5 Onion (chopped)
- 2 cloves Garlic (peeled)
- 1.5 teaspoons Cinnamon
- 1 teaspoon Curry Powder
- 1/2 teaspoon Tumeric
- 1 cup Coconut Milk
- 1 tablespoon White Miso
- Pepper (to taste)
Be sure to use Lite Coconut milk. Miso is a probiotic, Japanese flavoring paste which will maintain flavor, but will lose probiotic properties if cooked to boiling temperature. As mentioned above, feel free to add steamed kale to the top. It adds negligible calories, yet is very nutritious.
||In a large, microwavable bowl with a lid, cook squash with water for approximately 8 minutes. |
||While squash cooks, prepare other ingredients. In a small chopper or food processor, combine ginger and garlic. |
||Check squash for tenderness at end of cooking period. Add all vegetables and spices. |
||Microwave for another 7 minutes with lid. |
||Check squash for tenderness. A fork should easy slide through squash. Add coconut milk, broth and miso. |
||With an immersion blender, puree mixture. You can also puree batches of mixture in a food processor. Add more broth, if needed for thinner texture. |
||Serve garnished with parsley, if you wish. |
The nutritional content above is approximate, per serving and will vary. This Coconut Squash Bisque recipe is based on 2.5 servings.