Red Kuri Bisque (Vegan)

I'm sure this could be made with pumpkin or any other pumpkin-like squash, but red kuri is rich and buttery and makes for the most deliciously creamy bisque! It’s worth the trouble of finding it. I get mine at my local Fresh Market. 

1 red kuri squash

1 large onion, diced small

6 cloves garlic, minced or finely chopped

1 Tbsp fresh rosemary, finely minced (or less)

1 can coconut milk

5 cups veggie broth, one cup at a time to taste

1) Cut red kuri squash in half, scoop out the seeds and pulp, then sprinkle inside with salt and pepper. Bake face down on parchment paper until tender, maybe 30-45 minutes. 

2) As squash bakes, chop and sauté onion in just enough water to prevent sticking until almost tender. Add garlic and cook till both are tender.

3) Add rosemary (the quantity is really to your taste) and stir fry—still in just a little water—until fragrant and tender. 

4) When squash is tender, cool slightly until you can handle it and then scrape the flesh from the inside of the skin. The squash will be very tender and easily removed. Discard the skin. 

5) Once all sautéed veggies are very tender, add 2 cups of the veggie broth, the coconut milk, and the squash. Still well. 

6) Add salt and pepper to taste, then add more veggie broth one cup at a time until it is the consistency you like. 

7) Those who like a smooth bisques will want to purée it smooth, but I like the little tender bits of onion in there, so I don’t. So delicious!

8) Serve with a side salad containing legumes for a complete protein meal. (Chickpeas, red kidney beans, or black beans are our favorites in salads.)