Winter Squash Bisque Recipe

Inspired by Jargon

Time1h

Serves4

duck ham, tarragon crème fraiche

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Ingredients

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1
Prepare the Squash
Cut the winter squash in half, remove the seeds, and roast in the oven at 400°F (200°C) for about 30-40 minutes until tender. Scoop out the flesh and set aside.
2
Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
3
Combine Ingredients
Add the roasted squash flesh to the pot along with the vegetable broth, diced duck ham, salt, black pepper, and nutmeg. Stir to combine.
4
Simmer the Bisque
Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes to allow flavors to meld.
5
Blend the Bisque
Using an immersion blender, blend the bisque until smooth. Alternatively, you can carefully transfer to a blender in batches.
6
Serve
Ladle the bisque into bowls and top with a dollop of tarragon crème fraiche before serving.