Butternut Squash Bisque
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
4 servings
Butternut Squash Bisque
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This cozy bisque is a perfect well-rounded soup during the fall season!
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Ingredients
- 1 butternut squash peeled, seeded and chopped, medium
- 6 tablespoons olive oil divided
- 2 cloves garlic pressed
- 2 shallot thinly sliced
- 2 cups vegetable broth or more to taste
- 1 cup red ale
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ cup heavy cream
- ¼ cup goat cheese for serving, crumbled
- ½ cup pomegranate seeds for serving
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
- Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.
- Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste.
- Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached.
- Serve immediately, garnished with goat cheese and pomegranate seeds.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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