There’s something magical about a warm bowl of butternut squash bisque on a chilly day. This creamy, velvety soup is packed with the natural sweetness of roasted squash, a hint of spice, and a touch of creaminess that makes it utterly irresistible. Whether you’re serving it as a starter for a dinner party or enjoying it as a light meal, this recipe is a surefire way to warm your soul.
Ingredients
For this delicious butternut squash bisque, you’ll need:
- 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 medium apple (such as Granny Smith), peeled, cored, and diced
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon smoked paprika (optional, for a hint of smokiness)
- ½ cup heavy cream or coconut milk (for a dairy-free option)
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish
Instructions for Butternut Squash Bisque
- Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly caramelized. - Sauté the Aromatics:
In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, and apple. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant. - Combine Ingredients:
Add the roasted butternut squash to the pot, along with the vegetable broth, cinnamon, nutmeg, and smoked paprika. Stir to combine and bring the mixture to a gentle boil. - Simmer the Bisque:
Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together. - Blend to Perfection:
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender, being careful not to overfill, and blend until smooth. - Add Creaminess:
Stir in the heavy cream or coconut milk, adjusting the amount to your desired level of creaminess. Taste and adjust the seasoning with additional salt and pepper if needed. - Serve and Garnish:
Ladle the bisque into bowls and garnish with a drizzle of cream, a sprinkle of fresh thyme or parsley, and a dash of paprika for color. Serve with crusty bread or a side salad for a complete meal.
Tips for Success
- Choose the Right Squash: Look for a butternut squash with a smooth, firm skin and a deep orange color for the best flavor.
- Make It Ahead: This bisque tastes even better the next day, making it a great option for meal prep or entertaining.
- Freezing: Store leftovers in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop for best results.
This creamy butternut squash bisque is a heartwarming dish that’s as nutritious as it is delicious. Perfect for fall and winter, it’s a recipe you’ll find yourself coming back to time and time again. Enjoy!
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