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Butternut Squash Bisque

Butternut Squash Bisque

Mariene Astillo on May 24, 2015 | Reviews: 0 | Rating:

This cozy, comforting roasted butternut squash bisque is a perfect well-rounded soup during the fall season!

Preparation time: 10 minutes   Cooking time: 75 minutes   Serves: 4  

  • Vegan
  • Lunch



    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.

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