Roasted Butternut Sweet Chili Bisque


1 small butternut squash, peeled, diced
1 onion, chopped
6 garlic cloves
1 tablespoon olive oil
2 granny smith apples, peeled and chopped
6 cups chicken or vegetable stock
½ cup heavy cream
½ cup coconut milk
2 tablespoons chopped fresh parsley
2 tablespoon chopped fresh basil
Garnish: crème fraiche and sweet chili sauce


Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Edible Nashville


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