This past Saturday, it was cold, rainy, and dreary. The kind of day where you want to cozy up on the couch in your sweats with a fuzzy blanket and eat a warm bowl of soup. I’m not talking about watery canned soup – I’m talking about a thick, creamy soup that is hearty AND healthy.
What I developed is a luscious Roasted Butternut Squash Bisque loaded with butternut squash, carrots, apples, and roasted garlic. Inspiration from @platingsandpairings! I added some warm fall spices and a lightly sweetened maple cream drizzle that makes this soup feel like a warm hug in a bowl!
To make sure it is a good recipe, it has to pass the husband test. My hubby can be a bit skeptical of soups. He grumbles that they aren’t “filling” and that he is starving an hour later. Well, not this time. This soup is husband approved! I added a simple grilled cheese sandwich on the side for dunking and he was a happy man!
How to Make Roasted Butternut Squash Bisque
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread the butternut squash, carrot, apple, and onion on the sheet. Cut the top off of the head of garlic and place on the sheet. Drizzle olive oil over the vegetables and toss lightly to coat. Season with salt and pepper. (I also like to add a few sprigs of fresh thyme)
Bake for 45-50 minutes until easily pierced with a fork. Cool slightly. Squeeze out the roasted cloves of garlic.
Working in batches, place half of the roasted vegetables and 2 cups of broth in a blender or food processor. Puree until smooth. Transfer to a medium stockpot. Repeat with the second batch of roasted vegetables and remaining 2 cups of broth.
Heat the stockpot over medium heat until the soup is hot. Add the maple syrup and bourbon along with a ½ cup of heavy cream or coconut milk. Stir in the thyme, sage, cinnamon, nutmeg and ground red pepper until combined. Taste and add salt and pepper as needed.
Maple Cream:
In a small bowl, whisk together a ¼ cup of Greek yogurt and the maple syrup.
To serve:
Fill your soup bowl. Drizzle 1 Tbsp. of the maple cream over the soup and swirl it in. Garnish with a sprinkle of toasted pumpkin seeds. Enjoy!
Is this bisque vegan?
To make this recipe completely vegan, substitute coconut milk or cashew milk for the heavy cream and Greek yogurt.
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Roasted Butternut Squash Bisque
Ingredients
Ingredients:
Soup:
- 3 lbs. 48 oz Butternut squash, peeled and cubed
- 1 carrot peeled and chopped into 1” pieces
- 1 apple cored and cubed (I prefer Honeycrisp or Granny Smith)
- 1 onion peeled and rough chopped
- 1 small head garlic or 5 cloves garlic
- 2 Tbsp. olive oil
- 4 cups vegetable or chicken broth
- 1 Tbsp. pure maple syrup
- 1 Tbsp. bourbon optional
- ½ cup heavy cream or full-fat coconut milk
- ½ tsp. fresh thyme
- ½ tsp. ground sage
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ⅛ tsp. ground red pepper
- Salt and pepper
Maple Cream:
- ¼ cup Greek yogurt
- 2 Tbsp. pure maple syrup
Optional Garnishes:
- Toasted pumpkin seeds
Instructions
Instructions:
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Spread the butternut squash, carrot, apple, and onion on the sheet. Cut the top off of the head of garlic and place on the sheet. Drizzle olive oil over the vegetables and toss lightly to coat. Season with salt and pepper.
- Bake for 45-50 minutes until easily pierced with a fork. Cool slightly. Squeeze out the roasted cloves of garlic.
- Working in batches, place half of the roasted vegetables and 2 cups of broth in a blender or food processor. Puree until smooth. Transfer to a medium stockpot. Repeat with the second batch of roasted vegetables.
- Heat the stockpot over medium heat until the soup is hot. Add the maple syrup and bourbon along with a ½ cup of heavy cream or coconut milk. Stir in the thyme, sage, cinnamon, nutmeg and ground red pepper until combined. Taste and add salt and pepper as needed.
Maple Cream:
- In a small bowl, whisk together a ¼ cup of Greek yogurt and the maple syrup.
To serve:
- Fill your soup bowl. Drizzle 1 Tbsp. of the maple cream over the soup and swirl it in. Garnish with a sprinkle of toasted pumpkin seeds. Enjoy!