Hands down Butternut Squash Bisque is my favorite soup, its perfect for the weather. If you’re old school grab your pen and paper for the recipe. Get ready to learn how to make it at home with Anthony Jacquet, Chef, and owner of Claudine Kitchen and Bakeshop.
RECIPE
Ingredients:
2 ea yellow onions
3 ea large carrot
3 ea large butternut squash
8 cups water
Salt to taste
28oz coconut milk
1 cup agave syrup
Directions:
Saute onions, carrots in vegetable oil for 10 minutes until lightly caramelized. Add squash and water. Bring to a boil and let simmer for 30 minutes.
Blend in Vitamix, strain through chinois, add coconut milk.
Season with salt and agave.
Makes 2 gallons.
