The fresh ginger and turmeric give this bisque such an amazing flavor profile and it’s so good for the immune system, too!
1 large butternut squash, peeled, and diced
2 small heads of fennel, stems removed and chopped
1 large knob of fresh ginger, peeled
2 large knobs of turmeric, peeled
3 tbsp apple cider vinegar
4 cups of organic vegetable broth
1 package of bacon, cooked
1/4 cup Greek yogurt
1/4 tsp chili powder
2 tbsp avocado oil
salt and pepper
Preheat oven broiler. Place chopped fennel on a lined baking sheet and drizzle with avocado oil. Sprinkle with a pinch of salt and pepper. Broil for 10 minutes or until slightly browned on top. Remove from oven and set aside.
Add the following ingredients to your pressure cooker: cubed squash, broiled fennel, ginger, turmeric, apple cider vinegar, salt and pepper, and broth. Make sure the pressure release valve on the top of the lid is pushed towards the back so that steam will build and not escape. Press the “soup” option (which will cook for 29 minutes once the pressure builds) and let it do its thing! Once the timer goes off, allow your pressure cooker to naturally release pressure for at least 10 minutes before manually flipping the vent open. Be careful – this steam will be hot!
Allow the squash mixture to cool a bit prior to the next step.
In the meantime, whisk together the Greek yogurt, 1 tbsp of water, and the chili powder in a small bowl.
In the pressure cooker pot itself, use an immersion blender to blend the mixture into a pureé.
Pour the bisque into a bowl. Crumble one piece of bacon on top and swirl the yogurt cream around the bacon. Enjoy!
For a vegetarian option, use pumpkin seeds as a topping instead of bacon!