At the end of the year and the harvest is the fall and winter squash, this soup is my go-to. It battles the cold weather like no other.
- Servings 4
- Dish Starter
- Time 15 minutes
- Skill Advanced
Butternut Bisque ingredients
Preheat oven to 375 degrees. Brush the cut sides of the squash with oil.
Place the squash cut side down on large rimmed baking sheet.
Roast about 1 hour until tender. When done, cool slightly and scoop the roasted squash out into a large bowl. Measure 3 cups of squash and reserve any remaining squash for another use.
Melt butter in large pot over medium-high heat. Add the sage and fry until crisp. Remove the sage and reserve for later use as garnish.
Add onion, carrots, and apple and sauté for about 5 minutes.
Add curry powder and continue to cook for another 2 minutes, stirring consistently. Add chicken broth, bay leaves, and the 3 cups of roasted squash that was previously measured.
Bring to boil, then reduce the heat to medium-low and simmer uncovered for 1 hour.
When done, discard the bay leaves. Working in batches, puree the soup in a blender until smooth. Return the soup to the same pot and stir in the cream. Adjust seasoning with salt and pepper.
Rewarm over medium-high heat and garnish the soup with some maple syrup, fresh whipped cinnamon cream, fried sage leaves, and fresh ground nutmeg before serving.