Butternut Squash Soup or Bisque (Roasting Method)
Ready In: 50 mins
Serves: 10
Ingredients
- 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)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off