Butternut Tomato Bisque
Cuisine: Vegetarian
Prep time: 10 mins
Cook time: 90 mins
Total time: 1 hour 40 mins
You have to use all fresh ingredients to get the right taste.
  • 4 medium tomatoes chopped (approximately 5 cups)
  • 2 cups cubed butternut squash
  • 1 leek sliced thin (white and pale green parts only) or 4 scallions
  • 1 tbsp white miso (available at most asian markets)
  • ½ tsp tumeric
  • 1 tsp salt
  • 1 can evaporated milk
  • 2 tsp ghee (clarified butter) or olive oil
  • fresh ground pepper and a dash of hot sauce to garnish
  1. Heat the oil in a ceramic covered cast-iron pot (works best) or other stewpot
  2. Add salt and tumeric
  3. Saute the leek or scallions until transparent
  4. Add the tomatoes and cook down for 10-15 minutes on medium-high heat
  5. add butternut squash, miso and 6 cups water (chicken stock is optional but not necessary if the ingredients are fresh)
  6. Cover, reduce heat to medium low and cook down for one hour
  7. Using an immersion blender or in batches with a regular blender, blend until smooth. If you are a purist, pass through a strainer and return to pot.
  8. Add the can of milk, turn off heat and stir.
Recipe by Amor y Sabor at https://amorysabor.com/butternut-tomato-bisque/