This soup was a huge hit at our Thanksgiving table, the bisque was the easiest dish to make and very tasty. The soup was light and flavor was semi-sweet. The coconut oil blended in adds a light, creamy texture to the subtle flavor.
- 1 sweet onion, choppped
- 2 Fuji or Gala apples, peeled & diced
- 2 bags of frozen cubed butternut squash
- 32 ounces (or 10 cups) of vegetable stock
- 2 tbsp. coconut oil
- 2 tsp. salt
- 1/4 tsp. nutmeg
Directions: In a crockpot, or large dutch-oven style pot, add all of the ingredients, stir to distribute salt & nutmeg. Cook for at least 4 hours or until the vegetables are tender. Puree with immersion blender or regular blender. Add salt & pepper to taste.