Squash Bisque
Warm up with a velvety, flavor-packed bowl of Squash Bisque, a comforting and creamy soup that's perfect for autumn or any chilly day. This recipe begins with roasted butternut squash, lending a rich, caramelized sweetness that pairs beautifully with aromatic sautéed onion, garlic, and subtle hints of nutmeg and thyme. Simmered in wholesome chicken or vegetable stock and finished with a touch of heavy cream, this bisque delivers a perfectly smooth texture and indulgent flavor in every spoonful. Easily customizable with a garnish of crunchy pumpkin seeds, it’s as visually stunning as it is delicious. Ready in just under an hour, this one-pot wonder is a hassle-free way to serve up a gourmet-inspired dish for lunch or dinner.
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Recipe Information
Ingredients
- 1.5 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 medium carrot
- 1 stalk celery stalk
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoons fresh thyme (optional)
- 0.25 cups pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast cut-side down for 30-35 minutes or until the flesh is tender.
While the squash is roasting, dice the onion, carrot, and celery. Mince the garlic cloves.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Once the squash is roasted, allow it to cool slightly, then scoop the flesh out with a spoon and discard the skin.
Add the roasted squash flesh to the pot with the vegetables. Pour in the chicken or vegetable stock, and stir in the nutmeg, salt, black pepper, and thyme (if using).
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend it in batches using a standard blender.
Stir in the heavy cream and simmer for an additional 2-3 minutes until heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with pumpkin seeds if desired.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 21.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
