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Coconut Roasted Butternut Fennel Bisque [Vegan]
This is a heartwarming healthy Coconut Roasted Butternut Fennel Bisque to start off the new year right! The roasted veggies provide a rich quality with a nice buttery flavor and a wonderfully creamy texture without the use of butter. Adding the tiniest amount of curry powder, however, it really doesn’t... Read More
Ingredients You Need for Coconut Roasted Butternut Fennel Bisque [Vegan]
How to Prepare Coconut Roasted Butternut Fennel Bisque [Vegan]
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Cut the stem and bottom off the squash then peel the squash with a peeler. Cut into 1-inch cubes, measure and add to a parchment-lined baking sheet.
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Preheat oven to 375°F degrees.
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Cut the stalks off the fennel bulb, cut the bulb in half, then cut out the core.
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Slice the halves into halves and add them to the baking sheet.
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Drizzle the veggies with about 1 tablespoon of olive oil and lightly sprinkle with salt and pepper.
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Toss the veggies in the oil with your hands.
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Bake on the middle rack for 30 – 40 minutes or until slightly brown on the edges.
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While veggies are roasting;
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Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes.
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Add the garlic and lemongrass, continue cooking for 5 – 7 more minutes or until the garlic starts to brown.
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Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy.
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Add the coconut milk, water, and spices then cook on medium-low until veggies are finished roasting.
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Add the veggies.
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Add to a food processor in batches or use an immersion blender and puree until smooth.
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Put back into the pot and cook for 10 to 15 minutes to incorporate the flavors.
- Garnish with coconut milk, pepitas seeds and fennel fronds.
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