Coconut Curry Squash Bisque with Croutons
Vegan, Serves 6+, You will need an immersion blender/ blender.
2 slices of a NFM sourdough bread, cubed
2 large acorn squash
1 medium white or yellow onion diced
3 cloves of garlic minced
1 medium apple diced
3 cups of water or vegetable stock
2 cups of unsweetened coconut milk
2 teaspoons curry powder
1 teaspoon black pepper
2 teaspoons brown sugar
½ teaspoon crushed red pepper
2 teaspoons salt (more to taste)
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon coriander
optional- cilantro for garnish
Pre-heat the oven to 375 degrees.
Toss the cubed bread in olive oil and salt. Bake until browned, approximately 5-10 minutes.
Cut the acorn squash in half and remove the seeds with a spoon. Lay face down on an olive oil coated baking sheet. Use parchment paper on the pan for less mess. Bake for approximately 30 minutes or until soft. You can easily test this with a fork. Scoop out the squash with a spoon and set aside.
In a large/soup pot sauté the garlic, onions and apple with a tablespoon of olive oil on medium heat. Once the onions are translucent add all of the spices, sugar, salt and pepper. Once the spices are starting to brown add the water/broth to deglaze the pan. Be careful to not burn the spices. Once all the ingredients are incorporated add the squash meat and coconut milk to the pot.
Let simmer on medium/medium low for 15-30 minutes until the apples are soft. Carefully blend all ingredients to a smooth consistency and let sit on low for 10 minutes. Salt to taste. Garnish with chopped cilantro and croutons*.
* Omit croutons for GF or gluten free bread can be purchased at the market