Butternut Squash Bisque
Hello, dear reader! Today, I want to share with you a dish that has become a personal favorite of mine - the Butternut Squash Bisque. It's a delightful blend of sweet and savory flavors, capturing all its comforting warmth in a unique and visually appealing presentation.
Equipment
- 1 large kettle
- 1 food processor
Ingredients
- 1 Medium butternut squash peeled, seeded, and cut into 1-inch cubes
- ½ cup orange juice
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 cup sliced leeks white portion only
- 1 tart apple peeled and chopped
- ½ cup chopped onion
- ¼ cup butter
- 4 cups chicken broth
- ½ cup light cream
- salt and pepper to taste
Instructions
- In a covered roasting dish, toss the squash, orange juice, brown sugar, and cinnamon. Cover and bake at 450 degrees for 40 minutes. Mash warm squash with a potato masher and set aside.
- In a large kettle, sauté leeks, apple, and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt, and pepper. Allow to cool slightly.
- In a food processor, puree the soup in batches until smooth. Return all soup to the pan and heat through, but do not boil. Serve warm.
Video
Notes
To achieve a velvety texture, use an immersion blender or a countertop blender to puree the cooked butternut squash mixture until smooth. If desired, pass the bisque through a fine-mesh strainer for an extra silky consistency. Finish off with a swirl of cream, a sprinkle of fresh herbs, or a drizzle of pumpkin seed oil for a visually appealing and flavor-enhancing touch.