When the days get shorter and the nights get colder, there's nothing cozier than a piping-hot bowl of flavorful soup on a snowy Colorado evening. ChefJoy from INTUEAT offers this sumptuous squash soup recipe for you to try at home. The rich, hearty textures of squash and the aromas of nutmeg and allspice permeate this butternut squash bisque. It’s sure to be a delight to whomever you serve it!
Butternut Squash Bisque
1 Larger Butternut Squash
2-3 Garlic Cloves
1-2 oz Ginger Root or 1 TBS Ground
2 Large Carrots
3-4 Sprigs Thyme
1 Small Onion
2 Bay Leaves
2 TBS Ground Nutmeg
2 TBS Ground Allspice
1 oz Olive Oil
½ Lb. (1 Stick) Butter
1 Pint Milk
1 Pint Heavy Cream
Salt & Pepper to taste
Optional: coconut milk can be substituted for all dairy
Pre-heat oven to 450 degrees.
Rinse vegetables. Cut top and bottom off squash, spilt in half.
Peel and rough chop onion, carrots, and ginger.
Place squash on sheet pan, season squash with olive oil, thyme, nutmeg, allspice, salt, pepper. If you are using ground ginger as a substitute – add it here.
Roast squash 30 minutes. Roast for an additional 5+ minutes if needed.
Add carrots, onion, garlic, and ginger to tray with squash. Roast 20 minutes more. A separate tray may be used if you need additional space
Heat a large pot on the stove, add oil to coat.
Remove vegetables from oven. Peel squash, discard skin.
Add roasted veggies to pot, sauté 5 minutes.
Add milk and half of the heavy cream. Bring to a simmer until soft enough to mash.
Remove bay leaves and thyme stems.
Garnish with fresh herbs and enjoy!
