A great fall soup with a kick. Perfect for the holidays... and healthy!
Butternut Squash Lemongrass Bisque-
1 med. butternut squash
2 onion chopped
1/4 cup olive oil
8 cups water
1 Tbsp. salt
1 12 inch lemon grass stalk
1 cup dried cranberries
1/2 cup chop chives
Peel squash with T-shaped veggie peeler, makes it easy. Remove seeds and chop into 1 inch cubes. Heat olive oil in soup pot and saute onion until lightly browned. Add squash water and sea salt. Bring to boil, lower heat and simmer 25 min. Puree and return to soup pot. Split lemon grass stalk down the center and then again and place in soup. Let soup simmer for 15 min. Remove and leave lemongrass stalk in until ready to serve to impart more lemony flavor. Garish soup with cranberries and chopped chives.
Tanya Petrovna is the owner and founder of the Native Foods vegan restaurant chain. Author of two cookbooks (and working on a third!), Chef Tanya has been featured on the Food Network, in many publications and has made many TV and radio appearances. Native Foods is her vision and she works full-time as its Executive Chef. Visit her website, nativefoods.com, and be sure to check out one of her six restaurants in the Southland. They're amazing!