butternut squash bisque

Description:

This Butternut Squash Bisque is creamy, rich, and full of comforting fall flavors. Made with roasted butternut squash, warm spices, and a hint of sweetness, this velvety soup is perfect for cozy evenings or as a starter for holiday meals. It’s also naturally gluten-free and can be easily adapted to be vegan.

Ingredients:

• 1 medium butternut squash (about 3-4 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (optional)
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk (for a vegan option)
• 1 tablespoon maple syrup (optional, for sweetness)
• Fresh thyme or sage leaves, for garnish (optional)

Equipment:

• Baking sheet
• Large pot or Dutch oven
• Blender or immersion blender

Instructions:

Roasting the Squash (30 minutes):

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Squash:
   • Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the Squash:
   • Roast the squash in the preheated oven for 25-30 minutes, or until tender and caramelized at the edges. Remove from the oven and set aside.

Making the Bisque (15-20 minutes):

4. Sauté the Onion and Garlic:
   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
5. Add the Spices and Squash:
   • Stir in the cinnamon, nutmeg, and ground ginger (if using). Add the roasted butternut squash to the pot and stir to combine.
6. Add the Broth:
   • Pour in the vegetable or chicken broth. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.

Blending the Soup:

7. Blend the Soup:
   • Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.
8. Add Cream and Adjust Seasoning:
   • Stir in the heavy cream or coconut milk, and season with additional salt, pepper, and maple syrup (if using) to taste. If the soup is too thick, you can add more broth to reach your desired consistency.

Serving:

9. Serve and Garnish:
   • Ladle the bisque into bowls and garnish with fresh thyme or sage leaves, a drizzle of cream, or extra olive oil for a beautiful finish.

Total Time:

• Preparation Time: 10 minutes
• Roasting Time: 30 minutes
• Cooking Time: 15-20 minutes
• Total Time: 55-60 minutes

Nutritional Information (per serving, based on 6 servings):

• Calories: 180-200
• Total Fat: 10g
  • Saturated Fat: 5g (based on heavy cream usage)
• Cholesterol: 25mg
• Sodium: 600mg
• Carbohydrates: 25g
  • Fiber: 4g
  • Sugars: 6g
• Protein: 2g

Notes:

• Vegan Option: Use coconut milk or another plant-based cream to keep the bisque dairy-free and vegan-friendly.
• Sweetness Level: The maple syrup adds a subtle sweetness that complements the squash. Feel free to adjust or omit based on preference.

Tips:

• Make Ahead: This soup can be made ahead of time and reheated. It stores well in the fridge for up to 4 days.
• Freezing: Freeze the bisque for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

This Butternut Squash Bisque is a perfect mix of savory and sweet, with a creamy texture and cozy flavors that make it a fall and winter favorite!