Soups prepared with butternut squash are usually bright and colorful, especially if you happen to buy a small fragrant butternut squash. For best results, the squash for the soup first needs to be baked. This way the color and flavor will manifest fully. If you prefer a more creamy texture, add the cream at the end.
Roasted Butternut Squash Bisque
- Prep Time
- Cook Time
- Difficulty Level Moderate
- 1 small-medium butternut squash
- 1 spanish onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 apple, peeled and chopped
- 1 litter chicken stock
- 1 cup heavy cream (optional)
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Salt & pepper
- Preheat oven to 400. Cut butternut squash in half and remove the seeds. Place on a parchment lined baking sheet along with onion, carrot, and apple.
- Rub with olive oil, salt, pepper, cinnamon and nutmeg. Drizzle with maple syrup.
- Allow to roast for 30 minutes. Remove from oven and allow time to cool.
- Once cooled, peel skin and cut squash into squares. Place in a large pot with apple, carrot and onion. Add stock, a glug of maple syrup and more seasoning to taste.
- Simmer in pot for another 30 minutes
- Puree in blender, in batches if required.
- Add back to the pot, and finish with the cream if you’d like. Enjoy!