Roasted Squash Bisque Recipe

Roasting the Squash

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and brush the cut sides with 1 tablespoon of olive oil. Place cut side down on a baking sheet and roast for 30-40 minutes until tender. Let cool slightly, then scoop out the flesh.

Cooking the Base

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Blending the Soup

Add the roasted butternut squash flesh to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes. Use an immersion blender or transfer to a blender and puree until smooth.

Finishing Touches

Stir in the coconut milk and maple syrup, and season with salt and pepper to taste. Keep warm over low heat.

Preparing Maple Roasted Cranberries

In a small bowl, toss fresh cranberries with a drizzle of maple syrup and spread on a baking sheet. Roast in the oven for about 15 minutes until they pop and caramelize.

Fried Sage

In a small skillet, heat a little olive oil over medium heat. Add sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towels.

Grilling the Bread

Grill the slices of bread until golden brown on both sides.

Serving

Ladle the bisque into bowls, add a dollop of crème fraîche, top with maple roasted cranberries and fried sage. Serve with grilled bread on the side.