Many thanks to Slightly North of Broad executive chef Russ Moore for a fabulous dinner presentation for my restaurant write up in Charleston Living Magazine, and for kindly sharing this lovely bisque recipe.

Butternut Squash Bisque

Makes about 2 quarts

Ingredients

4 cups peeled/seeded diced butternut squash

2 large carrots diced

1 large onion diced

2 apples peeled/cored diced

2 tablespoons salt

½ cup canola oil

4 (12 oz) cans coconut milk

1 cup honey

1 quart water or chicken stock

*garnish with toasted pumpkin seeds or pecans & a drizzle of crème fraîche

Directions

Sweat the first seven ingredients together until the squash is well cooked and falling apart, giving up its juice.

Stir often and moisten with a little water or coconut milk to keep from burning. Keep the lid on until the vegetables are soft. Add honey and puree in a blender.

Enjoy!