Duo Of Squash Bisque Recipe

Directions

1. 1

   Prepare the Squash

   Preheat the oven to 400°F (200°C). Cut the butternut and acorn squashes in half lengthwise, scoop out the seeds, and brush the flesh with olive oil. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.

2. 2

   Sauté the Aromatics

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic and sauté until the onion is translucent, about 5-7 minutes.

3. 3

   Add Squash and Broth

   Once the squashes are roasted and cool enough to handle, scoop the flesh into the pot with the sautéed onions and garlic. Add the vegetable broth and bring to a simmer. Cook for about 15 minutes.

4. 4

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches. Return the blended soup to the pot.

5. 5

   Finish the Bisque

   Stir in the crème fraiche, fresh thyme, salt, and black pepper. Simmer for another 5 minutes to combine flavors.

6. 6

   Prepare Fried Leeks

   While the bisque simmers, slice the leeks thinly and rinse well to remove any dirt. Heat oil in a pan over medium-high heat and fry the leeks until golden and crispy. Drain on paper towels.

7. 7

   Serve

   Ladle the bisque into bowls and top with the fried leeks. Enjoy your Duo of Squash Bisque!