This butternut squash bisque recipe tastes lusciously delicious, it is velvety, creamy, and super easy to make, the most difficult thing you have to do is cut the squash, but I ask my husband to do it for me 😉
Plus it’s clean eating, gluten-free, and easily converted to be vegan.
The secret to the most intense flavour is the leek. A dollop of cream, nutmeg and frizzled sage and coriander leaves complete this wintertime classic.
This recipe was adapted from the one my friend Gosia has sent to me.
