Creamy Butternut Squash Bisque
Indulge in a velvety, aromatic blend of roasted butternut squash, caramelized onions, and savory spices, finished with a drizzle of tangy crème fraîche. This fall-inspired bisque is pure comfort in a bowl, warming your soul with every spoonful.
ingredients
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 1 large onion, sliced
- 4 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Crème fraîche, for garnish
- Fresh chives, chopped, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on a baking sheet and roast for 30 minutes, or until tender and slightly caramelized.
- 2.
In a large pot, heat olive oil over medium heat. Add the sliced onions and minced garlic. Sauté until golden brown and fragrant.
- 3.
Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 4.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, let the soup cool slightly, then transfer in batches to a blender and blend until smooth. Return the soup to the pot.
- 5.
Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- 6.
Ladle the bisque into bowls, drizzle with crème fraîche, and sprinkle with fresh chives. Serve hot, and savor the delightful flavors of fall.
