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Creamy Roasted Butternut Squash Bisque

creamy roasted butternut squash bisque - featured image
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A cozy and creamy bisque made from roasted butternut squash, enhanced with warm spices and topped with toasted pepitas for a perfect fall meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and chopped
  • 4 cups (960 ml) vegetable broth
  • 1/2 cup (120 ml) heavy cream or coconut cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (30 g) toasted pepitas (pumpkin seeds), lightly salted
  • 1 teaspoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and dice the butternut squash into 1-inch cubes. Peel and chop the carrot into similar size pieces.
  3. Toss squash and carrot with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on the baking sheet.
  4. Roast for 30-35 minutes, tossing halfway through, until tender and golden brown on edges.
  5. While the squash roasts, heat a large pot over medium heat. Add a splash of olive oil, then sauté the diced onion until translucent, about 5 minutes.
  6. Add garlic and cook for 1 more minute until fragrant, but don’t let it burn.
  7. Add roasted squash and carrot to the pot. Pour in 4 cups (960 ml) of vegetable broth.
  8. Bring to a gentle simmer and cook for 10 minutes to let flavors marry.
  9. Using an immersion blender, puree the soup until silky smooth. If using a countertop blender, blend in batches carefully. If the soup feels too thick, add a splash more broth to reach your desired consistency.
  10. Stir in 1/2 cup (120 ml) heavy cream or coconut cream. Add cinnamon, nutmeg, salt, and pepper.
  11. Simmer gently for 5 minutes, stirring occasionally.
  12. Toast the pepitas in a dry skillet over medium heat until they start to pop and turn golden, about 3-4 minutes. Stir constantly to avoid burning.
  13. Remove from heat and sprinkle pepitas over the bisque just before serving.
  14. Ladle the bisque into bowls. Garnish with toasted pepitas and fresh thyme leaves if using. Serve warm and enjoy!

Notes

If the bisque tastes flat, add a squeeze of fresh lemon juice before serving to brighten the flavors. Keep an eye on the squash while roasting to avoid burnt edges. Use an immersion blender for easier and safer blending. Toast pepitas just before serving for best crunch. Roasted squash can be prepared in advance and stored for up to 2 days in the fridge or frozen.

Nutrition

Keywords: butternut squash bisque, creamy soup, roasted squash soup, fall recipe, pumpkin seeds, cozy soup, dairy-free soup option

Find it online: https://lumalunch.com/creamy-roasted-butternut-squash-bisque-recipe-easy-and-perfect-for-fall/