Wednesday, March 17, 2010
Roasted Squash (or Pumpkin!) Bisque
1 large onion
Chop these and saute in pot with a big glug of olive oil and sage leaves. (I used about 8 off a branch of a sage plant I have hanging in the kitchen) Cook, stirring often, until the onions brown a bit.
6-8 cups water and 1 bouillion cube or broth
2 cups (or more) of roasted pumpkin or squash
Add the broth and stir. Cook until potatoes and carrots are tender. Add cooked squash. Simmer. Use an immersion blender to blend until smooth. (I blended the sage leaves right into it)
Serve with a dash of Bragg's or you could use some salt and pepper instead. I also like to add a spoonful of nutritional yeast sometimes and a spoonful of coconut oil.