Butternut Squash and Roasted Red Pepper Bisque

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    butternut squash (peeled, seeded and cut into 1/2 inch cubes, 2-3 lbs.)
  • 1
    red bell pepper (cut into small pieces)
  • 2 -3
    cups chicken stock
  • 34
    cup heavy cream (more if you like)
  • garlic cheese toast rounds (like Musso's)
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 1
    tablespoon minced garlic
  • 12
    teaspoon creole seasoning (I love Don's from Louisiana)
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DIRECTIONS

  • Heat oven to 400°F.
  • Put olive oil in a Pyrex baking dish and lay out the red pepper (skin side up) and roast for 30 minutes.
  • Melt butter in a very large skillet over medium heat and add garlic to saute.
  • When garlic is soft and aromatic add the cubed squash and stir well to cover with the butter and garlic.
  • As soon as the butter cooks away and the pan starts to glaze add the broth and bring to a boil.
  • Add the roasted pepper.
  • Season with white pepper, creole and salt to taste and stir well.
  • Reduce and simmer for 20 minutes, occasionally mashing the squash with a wooden spoon.
  • When all is soft, take a hand mixer and blend in the skillet.
  • Add cream, stir and remove from heat.
  • Put garlic cheese toast rounds in the bottom of a shallow soup bowl and ladle soup on top.
  • Make the yummy sound.
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