Acorn Squash Bisque with Apple and Coriander

 

20130221-182009.jpg

Acorn Squash Bisque with Apple and Coriander

1 large acorn squash, roasted
cinnamon and salt, for sprinkling
olive oil for drizzling
1.5 cups coconut milk
2 cups almond milk, unsweetened
1/2 ripe avocado, mashed
2 cloves garlic, minced
2 apples, seeds removed
1-inch piece fresh ginger
3 stems fresh parsley
5 fresh sage leaves + more for garnish, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon (or 1 tsp total) whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon Himalayan salt
dash of cayenne, to taste

Halve the acorn squash, remove the seeds, drizzle with olive oil, sprinkle with cinnamon and salt, place upside down on a parchment-papered baking sheet. Roast at 350 degrees for 1 hour. Remove from the oven and let cool.

Meanwhile, grind coriander and fennel seeds in a mortar and pestle (or spice grinder) until fine. Set aside. Also, juice the apple, ginger, and parsley together and set liquid aside.

When cool, scoop squash into a medium soup pot. Add coconut and almond milks, avocado, garlic, apple/ginger/parsley juice, sage, cinnamon, coriander and fennel, salt, and cayenne into the pot. With a hand-blender, blend ingredients until smooth. Heat gently and ladle into bowls. Garnish with coconut milk, fresh sage, and olive oil.

20130221-182246.jpg

20130221-183616.jpg

One thought on “Acorn Squash Bisque with Apple and Coriander

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s