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These Moroccan shortribs are smothered in tasty spices and tomato sauce, and are paired with Israeli couscous and a fresh cilantro and parsley herb sauce.

Butternut Squash and Apple Bisque

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8

Ingredients

For soup:

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 clove garlic minced
  • 1/4 cup white wine
  • 1 butternut squash peeled with seeds removed, diced into 1" pieces
  • 1 bay leaf
  • 3 sprigs thyme
  • 3 cups vegetable stock
  • Kosher salt
  • Ground black pepper
  • 1 Granny Smith apple diced
  • Crusty bread for serving

For coconut crema:

  • 1/2 cup coconut milk
  • 1/2 cup Greek yogurt
  • 1 pinch kosher salt

Instructions

  1. Heat olive oil over medium heat in a heavy-bottom pot (such as a Dutch oven). Add onion and saute about 6-8 minutes, stirring occasionally. Add garlic and stir for about 30 seconds more. Add white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Add butternut squash, bay leaf, thyme, vegetable stock, and 1/2 teaspoon kosher salt and bring to a boil. Turn heat down to low to low-medium and cook about 25-30 minutes, covered.
  2. To make coconut crema, combine coconut milk, Greek yogurt and salt in a small bowl and whisk until combined.
  3. When soup is finished, blend with an immersion blender until smooth and creamy. Season with salt and black pepper to taste. Serve topped with apple and coconut crema, and crusty bread for dipping.