Butternut Squash Soup or Bisque (Roasting Method)

Recipe by CookinDiva
READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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.
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