Butternut Squash Bisque Recipe
Puree of roasted butternut squash, leeks, and aromatics, served with sour cream
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Ingredients
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Vegetables
Liquids
Seasonings
Garnish
Method
Preparation
- 1
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for 25-30 minutes or until soft. Once cooled, scoop out the flesh and set aside.
- 2
Prepare Aromatics
While the squash is roasting, clean the leeks by slicing them in half and rinsing them under running water to remove any dirt. Dice the onion and garlic cloves.
Cooking
- 3
- 4
Combine Ingredients
Add the roasted butternut squash to the pot along with the vegetable broth, salt, black pepper, nutmeg, and thyme. Stir to combine.
- 5
Simmer
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- 6
Puree the Soup
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth.
Serving
- 7
Serve
Ladle the bisque into bowls and top each serving with a dollop of sour cream and a sprinkle of fresh chives, if desired.
