Winter Squash Bisque
1 box Cascadian Farms winter squash (thawed)
1 cup soy milk
1/2 teaspoon ginger
1/8 teaspoon cayenne (plus a little bit for show)
1/8 teaspoon nutmeg
salt to preference (just a pinch for me)
a little cilantro (for show)
Mix the thawed squash and soy milk in a pot and simmer for about 18 minutes (with the lid tilted to prevent boil over). Stir occasionally.
Stir in spices and salt. When bisque becomes creamy, pour into bowls.
After pouring into bowls, sprinkle in some more cayenne and a little cilantro in the center for show.