Description
A creamy, velvety smooth soup made with roasted butternut squash, caramelized onions, and a blend of spices for a comforting, hearty bisque. Perfect for cozy fall or winter evenings.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon maple syrup (optional, for added sweetness)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil and a pinch of salt. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
- While the squash is roasting, heat a large pot over medium heat and sauté the chopped onion with a pinch of salt until softened and golden, about 8-10 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Once the squash is done roasting, add it to the pot with the sautéed onions and garlic. Add the cinnamon, nutmeg, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld.
- Use an immersion blender to purée the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
- Stir in the heavy cream and maple syrup (if using). Adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh thyme or parsley if desired.
Notes
-
For a vegan version, substitute the heavy cream with coconut cream or a non-dairy cream alternative.
-
You can freeze leftover bisque in an airtight container for up to 3 months. Reheat gently on the stove before serving
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
