Butternut squash bisque

This is the season of tons of beautiful and tasty squash! Don't even know what to do with it? Think soup! I know it's hot outside, but this thick and creamy bisque is perfect for those stormy nights. Once you steam your squash, you just blend, add a few ingredients, and it's basically done!





Ingredients:

1 large summer squash/pumpkin or two smaller butternut squashes, chopped and deskinned
3 tablespoons of orange juice (or more to taste)
1 onion
2 ribs of celery
veggie broth and water
spices/flavors to taste- try chili powder or hot chilies, cumin, curry, or mixed seasoning depending what flavor you prefer. Tomato paste or juice is also a great addition.
salt and pepper to taste
pumpkin seeds as garnish (optional)


Directions:

Chop up squash and carefully cut off the skin. Remove inner "guts" and seeds (seeds can be roasted!) Cut squash into small pieces and steam until soft. (Steam by using a steamer basket in a pot with 1 inch of water, or squash thrown into pot with 1 inch of water, lid on, med-high heat until soft, fill water as needed) If you have a pressure cooker you can also steam in there.

If you have an immersion blender:

Chop your onion and celery and toss into a pot with your soft squash chunks. Add enough broth and/or water to just reach the top of your veggies (less if you want the soup very thick, more to make it thinner). Use immersion blender to gently blend everything together until you have a nice puree. Stir on low heat and mix in seasonings and orange juice until well incorporated. Cook for a few more minutes, top with sunflower seeds and serve.

If you have a food processor:

Throw squash, onion and celery into a food processor and blend until smooth. Transfer to a large pot and add water and/or broth until desired thickness is reached. Add in spices and orange juice and mix on low heat until flavors are well incorporated. Top with pumpkin seeds, serve and enjoy!