ROASTED SWEET POTATO & SQUASH BISQUE

Roasting the squash in advance adds another wonderful layer of flavour to the soup. See bottom of page to find out how to give this soup a delicious Thai twist by adding a peanut sauce.

1 x large butternut squash, peeled, chopped and roasted (you may also use 3 to 4 pounds of sweet potato, carrot, acorn squash or any fall squash1 x large chopped onion

2 stalks of chopped celery

4 cloves minced garlic

2 tbsp olive oil

1 tbsp curry powder

5 cups chicken stock, vegetable stock or orange juice

salt to taste

 

1. Sauté the onions, celery and garlic in the olive oil until they soften and smell great.

2. Add the roasted squash and chicken stock and bring to a simmer.

3. Remove from heat.

4. For a Thai twist, add the peanut sauce and then puree until smooth.

5. Taste and season with salt.

Garnish with peanuts, sliced scallions or sesame seeds