A Fun Bisque Thanksgiving Side Dish!

Sundried tomato and butternut squash bisque Thanksgiving side dish!

Thanksgiving is the ideal time to get together with family and appreciate each other. With your table about to be host to all of your family, it’s time to whip up some delicious dishes!

Butternut squash is ubiquitous during fall – and it should be included in your Thanksgiving meal! To complete your menu, whip up this sundried tomato and butternut squash bisque!

Ingredients

• 1 medium sized butternut squash
• 1 teaspoon minced garlic
• 1 leek, tough green parts removed, cleaned and sliced
• 1/2 tablespoon olive oil
• 1 cup sundried tomatoes (not in oil), soaked at least 1 hour and drained
• 2 cups salted vegetable broth
• 2/3 cup low fat canned coconut milk
• 1/2 teaspoon ground cumin
• Sea salt and black pepper to taste

Directions

• About 1 hour before preparing, preheat your oven to 350 °F, slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook for 45- 60 minutes, or until the squash’s skin is tender enough to be pierced with a fork.
• While the squash is roasting, saute the garlic and leek along with the olive oil over medium-high heat until tender, about 10 minutes. Set aside.
• Once the squash is tender, transfer to a high-speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.

From the professionals at All Nevada Insurance, we hope you and your family have a wonderful Thanksgiving! For all of your insurance needs, visit us in Las Vegas, Nevada!