Roasted Butternut Squash Bisque

The story behind this idea was, the question: “Why is roasted butternut squash soup/bisque so good?” So, on my way back from Spokane I stopped at one of my favorite fruit & veggie open markets in Thorp, WA. I have stopped a quite a few and this one has the cleanest selection and they are really friendly. Not to mention they own all of their own farms, so I was literally purchasing it from the dude that grew it. Awesome huh? Anyway, It was fall and they had a lot of their harvest rotating in and out of the store. So, along with my case of Apple Crisp apples (best apple in the world), I picked up a couple of butternut squash to try this out and figure out why it was so good.

This soup is So easy. Here ya go y’all.

  • 1 Large Butternut Squash
  • Quarter and core it, season it generously with the balsamic glaze: olive oil, salt, pepper, garlic powder, nutmeg and balsamic vinegar. Roast it on a cookie sheet at 350 degrees for 60 min. (until soft).

Let cool.

  • 4 Cloves of Garlic
  • 1/2 large onion
  • 5 large carrots (this is the key to this soup tasting amazing)
  • 5 stalks of celery
  • 1 Full Container of Chicken Stock (32 oz.)
  • 1/2 of a package of Neufchatel Cream Cheese
  • Dice the “Mirepoix” evenly then saute in the bottom of your soup pot. Season each layer with salt, pepper, and olive oil…until brown.
  • Deglaze the bottom of the pot with the stock. Then let this simmer with the veggies.
  • Leave the cream cheese in the fridge until the last minute. Then dice up into 1″ squares and feed into the soup. Stir until it had melted, then let simmer.
  • Skin and chop up the squash and mash into the soup, let simmer.
  • After 20 minutes blend the soup up in a blender until smooth…this is what makes the soup into a “bisque”. If it’s to thick for you then add more chicken stock.

Garnish

Smoked paprika, scallions (green onions), and shaved pickled radishes. (shave radishes and let soak in rice wine vinegar as you make the soup)

Let me know what you think.

Pair this with a green garden salad with a vinaigrette dressing vs a creamy dressing to balance your palette, or else this entire dish will be to rich.

Enjoy.

Author PaperPlateChef

I am a Dad that loves seasonal food, engaging conversation, regional travel, family, creation, and balance.

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