Roasted Butternut Squash Bisque Recipe
Make Roasted Butternut Squash Bisque Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Liquids and Broth
Spices and Seasonings
Garnish
Method
Preparation
- 1
Prepare the butternut squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- 2
Chop the vegetables
While the squash is roasting, peel and chop the carrot and onion. Mince the garlic cloves and set aside.
Cooking
- 3
- 4
Combine ingredients
Once the butternut squash is done roasting, scoop out the flesh and add it to the pot with the sautéed vegetables. Pour in the vegetable broth, coconut milk, ground nutmeg, and ground cinnamon. Stir to combine.
- 5
Simmer the bisque
Bring the mixture to a simmer. Reduce the heat and let it cook for 15-20 minutes to allow the flavors to meld.
- 6
Blend the bisque
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- 7
Season to taste
Taste the bisque and adjust the seasoning with salt and black pepper as needed.
Serving
- 8
Garnish and serve
Ladle the bisque into bowls and garnish with roasted pumpkin seeds and chopped fresh parsley. Serve warm.