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Roasted Butternut Squash Bisque

November 18, 2022 by Jill Foucre Leave a Comment

Roasted Butternut Squash Bisque
2022-11-18 21:27:54
Print
Ingredients
  1. 4-5 lb. Butternut squash (or combination of alternate squash)
  2. ¼ c. Olive oil for tossing with squash to roast
  3. 2 t. Salt
  4. 2½ t. White pepper
  5. ½ c. Butter
  6. 1 ½ c. Onions, small dice
  7. 1 c. Celery, small dice
  8. 1 c. Apple, peeled, small dice
  9. 2 T. Finely minced garlic
  10. 1 ½ t. Curry powder
  11. 4 t. Garam masala
  12. 8 c. Vegetable stock
Instructions
  1. Heat the oven to 400 degrees
  2. • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper
  3. • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool
  4. • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes
  5. • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm
  6. • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld
  7. • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups, Vegetarian Main Dishes Tagged With: cooking, healthy, recipe, vegetables

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