Prep 40 mins
Cook 10 mins
What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.
- 1 small butternut squash, peeled, diced (about 5 C.)
- 1 medium onion, large dice (1 cup)
- 1 tablespoon olive oil
- 1 apple, skinned, large dice (1 cup)
- 48 ounces chicken broth
- 1 cup half-and-half
- 2 tablespoons parsley, fresh, chopped
- 1 tablespoon thyme, fresh, chopped
- crouton (optional)
- sour cream (optional)
- ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
- Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
- Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
- Transfer mixture to saucepan; reheat gently.
- Serve with a dollop of sour cream and croutons.
- TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
- NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
This is possibly the best butternut squash bisque I've ever had! For two years, I've been trying to duplicate the bisque from a local five star restaurant. This soup is even better! The roasted carmelized squash, onion and apple adds such depth of flavor. Added a clove or two of garlic, some white pepper and topped with fresh sage leaves fried in butter. Delicious!
DELICIOUS!!!!!! I had a large butternut squash and decided to use the whole thing (about 7 cups) so I used two apples, also I only used 1 quart of broth and didn't have half-and-half so used heavy cream, it was still basically the same recipe and it was the best I've ever made or even had out in any restaurant. My picky son and husband had two servings each!!!
It is ok. I had a butternut squash bisque from a small brewery in Syracuse and that was AMAZING. I have been trying to find a recipe that comes close. This recipe taste like thanksgiving dinner in a blender. Don't get me wrong I love thanksgiving dinner but not what I was going for. The chicken stock is too much. I think I will go with vegetable stock next time and I think I will incorporate roasted carrots, nutmeg, cinnamon, clove, and saffron. I won't say this is a bad recipe but it isn't the best.