Description
A creamy, velvety smooth Butternut Bisque made with roasted butternut squash, caramelized onions, and a blend of spices for a comforting, hearty bisque. Perfect for cozy fall or winter evenings.
Ingredients
For the Butternut Bisque:
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional, for added sweetness)
For Garnish:
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the Butternut Squash: Toss the cubed butternut squash with olive oil and salt. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
- Sauté Onions and Garlic: In a pot, sauté chopped onion with salt until golden. Add minced garlic and sauté until fragrant.
- Combine Ingredients: Add the roasted squash, cinnamon, nutmeg, and broth to the pot. Bring to a boil, then simmer for 10 minutes.
- Purée the Soup: Blend the mixture until smooth using an immersion blender or in batches in a blender.
- Finish the Bisque: Stir in cream, maple syrup (if using), and adjust seasoning with salt and pepper.
- Serve: Garnish with thyme or parsley and serve hot.
Notes
- For a vegan version, substitute the heavy cream with coconut cream or a non-dairy alternative.
- Leftover bisque can be frozen in an airtight container for up to 3 months. Reheat gently on the stove before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 9g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 40mg
