Savory Roasted Butternut Squash Bisque Soup
photo by Sharon B.
- Ready In:
- 1hr 15mins
1/2 cup servings
- 1 whole butternut squash
- 2 whole medium sweet potatoes
- 1 whole medium white onion
- 2 cups onion soup, liquid from mix
- 1 (14 ounce) can sweetened condensed milk
- 4 tablespoons roasted cinnamon
- 1⁄4 teaspoon pepper
- 3 tablespoons applesauce
- 3 garlic cloves
- 1⁄4 cup sunflower oil
- Preheat oven to 400 degrees.
- Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
- Peel and quarter the onion.
- Peel the garlic cloves.
- Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
- Place them on a foil lined roasting pan, suitable to catch drips.
- Roast vegetables for 1 hour or until fork tender.
- Check oven at 15 minute intervals to take out onions and garlic before they burn.
- Add water to onion soup mix according to directions.
- Remove vegetables and cool to touch.
- Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
- Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
- Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
- Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
- Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.
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