Tomato, Squash, and Ginger Bisque
This recipe is from The Garden of Eating Diet cookbook, authored by my good friend Chef Rachel Albert-Matesz. I've modified it a little to include instructions for roasting the squash:
<B>Tomato, Squash, & Ginger Bisque</b>
1 Onion, diced
1 tablespoon minced or grated fresh gingerroot.
1 clove garlic, minced
1/2 cup canned diced tomatos
1 cup low sodium chicken broth, divided
1 medium (2-3 pound) butternut squash
3/4 cup coconut milk (I cheated and used cream)
Chives for garnish, chopped
Preheat the oven to 375F. Coat a rimmed baking sheet with nonstick spray. Split the squash lengthwise and place the two halves open side down on the baking sheet. Roast until a thing knife inserted through the skin easily penetrates the squash. Remove from the oven, let cool. Scoop out enough squash to make 1-1/2 cups. Combine with 1/2 cup of the chicken broth. Process in a blender or food processor until pureed.
Using a dutch oven or large saucepan, saute the onions in a little olive oil until tender. Add the ginger, garlic, diced tomatoes, and remaining chicken broth. Cover and bring to a low boil.. Reduce the heat and simmer for about 20 minutes.
Add the coconut milk, season with salt and pepper to taste. RUn the mixture through the blender or food processor until a smooth consistency is achieved.. Ladle into bowls, garnish with the chopped chives.
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