Butternut Squash Soup or Bisque (Roasting Method) |
|
 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish. Ingredients:
1 small butternut squash, peeled, diced (about 5 c.) |
1 medium onion, large dice (1 cup) |
1 tablespoon olive oil |
1 apple, skinned, large dice (1 cup) |
48 ounces chicken broth |
1 cup half-and-half |
2 tablespoons parsley, fresh, chopped |
1 tablespoon thyme, fresh, chopped |
crouton (optional) |
sour cream (optional) |
Directions:
1. 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).
2. 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!
3. 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.
4. Transfer mixture to saucepan; reheat gently.
5. Serve with a dollop of sour cream and croutons.
6. 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.
7. NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
|
|