This post was last updated on March 13, 2015 to include new images and a recipe video.
So…I’m not sure what was going on with me this week, but I made three different soups.
That’s right: three.
I made minestrone, lobster bisque and this yummy butternut squash bisque. Funny thing is that I didn’t even really recognize I had made so many soups until I started planning to also make chicken noodle soup.
I guess…since we don’t usually make a whole lot of soup in our house, once those flood gates opened, there was no stopping me. That…or I’m just going crazy.
Either way, we wound up with a ton of tasty soups.
I love this roasted butternut squash bisque recipe. First off, it’s lusciously delicious and super duper easy. And, when I say easy, I mean that the most difficult thing you have to do is cut the squash in half.
I like to roast the squash to add more to the flavor. Though, if you happen to have cooked squash on your hands, feel free to skip that step (though I highly recommend trying to roast it at some point).
If you don’t know how to roast a squash, just read the directions below. It’s also — wait for it — easy to do.
Also, for you vegans, dieters and non-dairy eaters out there, you can easily leave out the heavy cream or add some almond milk to finish it off. The consistency wont be quite as creamy, but it’ll still be really tasty.
So, there you have it. Butternut Squash Bisque. The perfect Fall food…just in time for…Spring. Awesome.
Butternut Squash Bisque
- 3 tbsp olive oil separated
- 1 whole butternut squash
- 1/2 medium onion diced
- 2 carrots diced
- 3 cups vegetable stock
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp ground black pepper plus more to taste
- 1/8 tsp ground nutmeg plus more for garnish
- 1/2 cup heavy cream optional, can substitute almond milk for non-dairy option
- Heat oven to 350 degrees.
- Cut the squash in half and remove the seeds using a spoon. It's okay if some of the membrane remains (since it will be difficult to get it all out).
- Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
- Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
- In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
- Add the vegetable stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
- Add salt and/or pepper to taste as needed.
- For garnish, drizzle 1-2 tbsp. heavy cream and a dash of nutmeg, if desired.
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