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 4-5 lb. Butternut squash (or combination of alternate squash) ¼ c. Olive oil for tossing with squash to roast 2 t. Salt 2½ t. White pepper ½ c. Butter 1 ½ c. Onions, small dice 1 c. Celery, small dice 1 c. Apple, peeled, small dice 2 T. Finely minced garlic 1 ½ t. Curry powder 4 t. Garam masala 8 c. Vegetable stock Instructions Heat the oven to 400 degrees • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper • 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 • 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 • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm • 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 • 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/