Along with the autumn weather comes an abundance of fresh fall vegetables. With these delightful treats you can make warm soups and chili to fill your tummies! Bisques are creamy soups made from roasted vegetables or fruits which are then pureed. Sometimes there’s nothing that will warm you up like a big bowl of soup. This Butternut Squash Bisque is smooth and lush…
Butternut Squash Bisque
2 lbs butternut squash
1 sweet onion, diced
2 cloves garlic, minced
2-3 tablespoons extra virgin olive oil
2 teaspoons fresh thyme
salt & fresh ground pepper (to taste)
1 1/2 – 2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup shredded Parmesan cheese
Heat oven to 400 °F. Cut the butternut squash in half. Using a sharp knife or vegetable peeler remove the skin, including those green lines. Remove the seeds from the interior of the butternut squash. Dice the butternut squash into equal-sized cubes.
Drizzle some olive oil on the cubes and sprinkle with salt & pepper. Place on a baking tray and roast in the heated oven for 20-25 minutes until tender. In the meantime, heat some olive oil in a medium pot and sauté the onions and garlic until tender, about 10-15 minutes. Season with thyme, salt & pepper. Add the roasted butternut squash and stir to combine.
Place the butternut squash-onion mixture into a blender or food processor. Add in one cup broth and process until smooth.
Spoon the blended butternut squash mixture back into the pot. Add the remaining broth. Heat through. Add the heavy cream and heat through.
Pour into serving bowls and sprinkle with a little Parmesan cheese. Enjoy!