Roasted Butternut Squash Bisque
A luscious, rich soup with roasted butternut squash, carrots, apples, and garlic topped with a lightly sweetened maple cream. It's a hug in a bowl!
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!
Tried this recipe?Let us know how it was!