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.