Butternut Squash Bisque Recipe

Roast squash (recommended)

Preheat oven to 200°C (400°F). Halve the butternut squash lengthwise, scoop out seeds, rub cut sides with 1 tbsp butter and a pinch of salt. Place cut-side down on a parchment-lined baking sheet and roast 35–45 minutes until very tender and caramelized at the edges. Alternatively, peel, cube and roast squash cubes tossed with 1 tbsp oil for 30–35 minutes.

While squash roasts, melt 3 tbsp unsalted butter in a large heavy pot over medium heat. Add diced onion and carrot and sweat until softened and translucent, about 6–8 minutes, stirring occasionally so they don’t brown.

Add minced garlic and thyme and cook 1 minute until fragrant. If using apple or pear, add now and cook 2–3 minutes to soften.

Scoop roasted squash flesh from skins and add to the pot. Pour in vegetable stock and add bay leaf. Bring to a gentle simmer, cover partially and simmer 12–15 minutes to allow flavors to meld. Season with 1 3/4 tsp salt and 3/4 tsp freshly ground black pepper; adjust later to taste.

Remove bay leaf. Use an immersion blender to puree soup until velvety and smooth, or transfer in batches to a blender (carefully, hot) and purée until completely smooth. Return to pot.

Stir in heavy cream (or coconut milk) and warm through on low heat for 2–3 minutes; do not boil. Taste and adjust seasoning with more salt/pepper if needed. Keep warm while preparing brown butter and croutons.

In a small skillet over medium heat, add 4 tbsp unsalted butter. Swirl occasionally as the butter melts, then foams, and the milk solids begin to brown and smell nutty — about 4–6 minutes. Watch closely so it doesn’t burn.

Optional: In the last 30 seconds add sage leaves to the butter; they will crisp. Remove from heat and set aside. Pour brown butter (reserve a little for croutons if desired) into a small bowl to stop cooking.

Preheat oven to 200°C (400°F) if not already hot from roasting. Toss bread cubes with 2 tbsp olive oil, 1 tbsp melted butter, 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp coarse black pepper. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Cool slightly.

To serve, divide warm bisque among bowls. Crumble 1–2 tablespoons of goat cheese per bowl (or dollop and swirl); the warmth of the soup will soften it into creamy ribbons.

Drizzle about 1 tsp brown butter over each bowl of soup and scatter a few crisped sage leaves if used. Top with 1/4–1/2 cup buttered croutons per bowl and sprinkle toasted pumpkin seeds and chopped chives or parsley as desired.

Serve immediately. Leftover soup keeps refrigerated for up to 3 days; reheat gently and add a splash of stock or cream to loosen if thickened.