Butternut squash is roasted and blended into a decadent, creamy soup that will surely become a fall favorite.
Alison: That Which Nourishes
Recipe type: Soup, Meal
Cuisine: American
Serves: 8 servings
Grocery List
2 Butternut squash
Several Tablespoons of olive oil
½ c. onion
1 apple
4 T. butter
4 c. chicken stock
½ tsp. pepper
½ tsp. salt
¼ tsp. cayenne pepper
8 oz. cream cheese
Garnishes:
Toasted pecans
Toasted squash seeds
Heavy cream
Here's how...
Wash the squash, cut it in half and lay it on a rimmed baking sheet. Drizzle olive oil over the open squash halves. Sprinkle with salt and pepper and roast in a preheated 400 degree oven for 45 minutes or until a fork can easily pierce the flesh. Set is aside to cool.
Chop the onion and peel and slice the apple.
Scrape the insides out of the cooled squash sand set it aside.
In a soup pot, melt 4 T. butter and add in the onion and apple. Saute 3-4 minutes until tender.
Add in the squash, chicken stock, cayenne pepper, pepper and salt. Bring to a boil and then reduce to a simmer and simmer for 30 minutes.
In a small bowl, pour hot soup liquid over the cubed cream cheese to melt it and then stir it into the pot.
Use an immersion blender to puree or let it cool and puree in batches in a blender or food processor.
Season to taste.
Garnish with toasted pecans, squash seeds, and/or heavy cream.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/butternut-squash-bisque/