Harvest Squash Bisque

Name: Harvest Squash Bisque
Ingredients: 5 cups roasted butternut squash; 1/4 cup shallots, chopped; 1.5 teaspoon garlic, chopped; 1.5 teaspoon fresh ginger root, minced; 1/4 cup extra virgin olive oil; 1.5 teaspoons Kosher salt; 1 quart water; FINISHING INGREDIENTS; 1 cup coconut milk; 2 cups water; 1.5 teaspoon Kosher salt; 2 tablespoons maple syrup; 1/8 teaspoons cayenne pepper; 1/8 teaspoons ground cinnamon

Watch Justin Large of Left Coast Food prepare this bisque and accompanying Cashew Cacao Dukkah on WGN's Lunchbreak.

The Spice House and Left Coast Food are partners of Pilot Light, a food education non-profit organization in Chicago.

Ingredients

5 cups roasted butternut squash
1/4 cup shallots, chopped
1.5 teaspoon garlic, chopped
1.5 teaspoon fresh ginger root, minced
1/4 cup extra virgin olive oil
1.5 teaspoons Kosher salt
1 quart water
FINISHING INGREDIENTS
1 cup coconut milk
2 cups water
1.5 teaspoon Kosher salt
2 tablespoons maple syrup
1/8 teaspoons cayenne pepper
1/8 teaspoons ground cinnamon

Preparation Instructions:

1. In a large saucepot, combine shallot, garlic, ginger and oil. Sweat over medium heat. 5 minutes. Stir often.

2. Add Squash and 1.5 teaspoons salt. Stir to combine. Cook 5 more minutes, stirring often.

3. Add 1 quart water, stir well. Simmer for 30 minutes, stirring occasionally.

4. Remove from heat, puree with immersion blender until smooth.

5. Whisk in the finishing ingredients. Taste and adjust seasoning if necessary.

6. Cool soup in an ice bath until cold. Serve it hot for service.

7. Serving suggestion: Serve with a garnish of olive oil, fresh parsley, and a dollop of Cashew Cacao Dukkah. See the link in description at the top of this recipe.

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