Butternut squash bisque is a perfect fall dish to prepare on a weekend and enjoy for Sunday dinner or for a quick dinner to heat up during the week. While this recipe takes time, the majority is passive time, while the butternut squash bakes in the oven or cooks on the stove top. The best thing about butternut squash is it is naturally sweet and can be seasoned with just salt, pepper, cinnamon and nutmeg. No additional sugar needed.
Creamy Roasted Butternut Squash Bisque is a rich, velvety soup made by roasting butternut squash to deepen its natural sweetness, then blending it with aromatic vegetables, broth, and a creamy element like coconut milk or cream.
Roasting enhances flavor significantly compared to boiling, giving the bisque a more complex, caramelized depth.
Butternut Squash Bisque
The natural sweetness of the butternut squash provides a nice balance to the salty soup base.
Ingredients
Instructions
- Cut squash in half top to bottom. Remove seeds.
- Roast cut side down on a foil lined baking sheet at 400 degrees until soft for about an hour.
- Scoop squash pulp from the skin with a spoon. Combine squash pulp with rice, seasonings and liquid, except for cream. Bring to a simmer and heat on low for 1-1/2 hours. Puree with an immersion blender or in batches in a regular blender. Add cream. Add more salt and pepper to taste.