This recipe is so easy that my husband made it for us when we all had Covid. He made the dinner not because I was unable, but because he wasn't sick and I didn't want to handle all the food and feed it to him. I mean, its probably pointless because we were all on top of each other anyways. But I enjoyed the evening off! I just talked him through the steps, and it was a cinch! We made some grilled cheese with sourdough bread, provolone, and cheddar. It was definitely a classic walking its way up the ladder from the can soup and American cheese and white bread experiences I had as a child. It was so delicious!
side note: This makes a lot of bisque--for sure 8-10 hefty servings!
1 Large Butternut squash
2 - 28 oz diced tomatoes
1 can unsweetened coconut milk
1 TBS minced garlic
2 cups chicken bone broth
2 TBS salt
1/4 cup nutritional yeast
1 TBS dried basil
Peel the skin off of the butternut squash. Cut in half and scoop the seeds out. Cut the butternut squash into large chunks. Add bone broth and butternut squash to the pressure cooker for 15 minutes on high.
Once cooked, release pressure. Scoop butternut squash out and put the chunks into a blender with the tomatoes, garlic, and salt. Add back to the pressure cooker with the broth, add the coconut milk, nutritional yeast, and basil. Stir to incorporate. Change the setting to sauté and bring to boil for about 10 minutes. Top with craime fresh. Serve with a classic grilled cheese and know that your family is getting a lot of delicious vitamins and minerals without sacrificing any opportunity for a delicious meal!