Curried Butternut Squash Bisque (V/GF/R) garnished with a swirl of Margaux's Cashew Ranch Dressing and fresh thyme from her kitchen garden.
Updated: Tuesday, 20 Nov 2012, 1:37 PM EST
Published : Wednesday, 21 Nov 2012, 3:36 AM EST
Grand Rapids, Mich (WOTV) - With Thanksgiving only a few days away, you might be in need of a last minute recipe that will complete your harvest feast. Well look no further! Here is a soup that is not only easy to make but LOADED with enzymes as well as nutrition and all you need to make it is a blender. Toss in the ingredients and give it a whirl!
You can even make this recipe a day or two in advance then refrigerate it. When you are ready to serve, heat to approximately 118 degrees in a double boiler or back in the blender, this will keep the enzymes fully functional.
Curried Butternut Squash Bisque
Makes 1 quart
1 1/2 C Butternut squash
5 Sun-dried tomatoes, rehydrated
1 C Water from rehydrated sun-dried tomatoes
2 C Water, filtered
1/2 C Cashews, soaked & sprouted
1/3 C Shallots
3 Garlic cloves
2 T Lemon juice
2 T EVOO
1 t Curry powder, mild
1 t Cumin
1/4 t Nutmeg
2 T Nama Shoyu
Salt to taste if needed
Fresh thyme for garnish or red wine
Place all of the above in a high speed blender and blend until warm.
Pour into soup bowls and garnish with thyme leaves.
Or, for another garnish idea try a splash of red wine on top of the soup in each bowl, swirl in a "S" shape, then of course say "cheers to the chef" and have a sip yourself! After preparing a Thanksgiving meal you deserve a toast:)
BEWARE: Sipping this highly nutritious soup may land you K.P. duty, as you just might be the only one awake AFTER dinner;)
Copyright Margaux Drake
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