Good morning! How was your weekend? We had soccer games with both girls, as well as a Taekwondo competition, a birthday celebration, a girls’ night out, and a football match to watch with friends. Also, grocery shopping, cooking, repairing leaks, and doing laundry (always!) The weather was also gorgeous and I love this time of year.
In the spirit of enjoying this season, I’d like to share with you a soup that is seasonal. You can find all my favorite soup recipes right here. This soup is at the top of my list. It is thick and creamy, but dairy-free. Warm spices will make you cozy from the inside. This butternut squash and coconut bisque is a twist on the classic.
I made it again for lunch last week and thought I should share it. This soup is a fall favorite because of the combination of roasted butternuts squash, granny smith apples, nutmeg and cinnamon, as well as the slight coconut undertone. All the ingredients can be blended in a pot using an Immersion Blender.
This butternut-coconut bisque makes a delicious soup to serve in a sourdough bowl, or you can bring it into the office with a thermal as a warm lunch. Transfer the soup into your slow cooker if you made it earlier in day. Leave it on “keep war” until it is time to eat or for your family to eat in batches if needed. I hope you enjoy it!