This is a Chef Eric Mercovich healthy recipe and a favorite Fall soup of Dr. Amy!
Butternut Squash Bisque
2 T olive oil
2 T ginger, minced
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, diced
1 T fresh thyme, chopped
1 large apple, peeled, cored, diced
1 large butternut squash, roasted, cooled and scooped from skin
2 Qt water, chicken stock, or vegetable stock (approximately)
1 tsp nutmeg
2 tsp cinnamon
Salt and pepper, to taste
- In a large soup pot, gently sauté the ginger, onion, celery, and carrot in olive oil. Season them with a little salt and pepper.
- Add the thyme, apple, squash, spices, and just enough liquid to cover the vegetables. Simmer until the vegetables are tender.
- Puree everything in batches in a food processor or blender. Return the soup to the pot and thin to the desired consistency with a little more water or stock, and season with salt and pepper. Level it up by drizzling pumpkin seed oil on top (it’s dark green – see photo).