Roasted Squash Bisque Recipe

Directions for Roasted Squash Bisque

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Finishing Touches

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

5. 5

   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.

6. 6

   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.

7. 7

   Grilling the Bread

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

8. 8

   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.