This butternut squash bisque recipe tastes lusciously delicious, it is velvety, creamy, and super easy to make, the most difficult thing you have to do is cut the squash, but I ask my husband to do it for me 😉
Plus it’s clean eating, gluten-free, and easily converted to be vegan.
The secret to the most intense flavour is the leek. A dollop of cream, nutmeg and frizzled sage and coriander leaves complete this wintertime classic.
This recipe was adapted from the one my friend Gosia has sent to me.
- 1.5 kg Butternut squash - (3 lbs) peeled, seeded and cubed
- 1 tbsp Minced Garlic - or 3 large cloves garlic cut in half
- 1 Onion - large diced
- 1 Carrot - large diced
- 1 stalk Leek - diced - and/or celery or cabbage
- 4 cups Water - boiled
- 1 tbsp Chicken broth mix - or Vegetable mix for the stock or broth
- 1 Chipotle chili - dried or packed in adobo sauce - Deseed and finely chopped – optional
- Sage - chopped fresh or dried
- Cilantro - also known as coriander (fresh leaves chopped or dried)
- ½ tsp Salt
- 1 tbsp Lemon juice
- 200 g Chicken - breast - optional – do not use for a vegetarian option
For Garnishing (optional)
- ½ cup Cream - Whipping cream or heavy or fat free evaporated milk for a low fat version
- Nutmeg - ground to taste
- Cilantro - also known as coriander - Fresh to taste, and or thyme and or rosemary
- Parmesan cheese
- Peel, seed and cube squash. (Tip: Pierce into squash's hollow area with a knife or skewer; remove skewer, then microwave the whole squash for 4 to 5 minutes to soften skin. Then peel and seed.)
- Cook all ingredients but cream in the electric pressure cooker for 10-15 minutes.
- Purée in batches in a blender or food processor until smooth.
- Note: For thicker bisque, don’t use all broth. You can freeze it to use as Vegetable broth in other recipes.
- When ready to serve, heat soup until hot, but do not boil, and stir in the cream.
- Taste and if needed, add more salt.
- Ladle into bowls; top each serving with a drizzle of Cream. Garnish with a sprinkling of chopped coriander and or a dash of nutmeg, and Parmesan cheese if desired.
- Preheat oven to 400 - 450F (200 - 230C).
- To prepare squash: Cut squash in half horizontally through the stem. Remove seeds and membranes using a spoon. It’s okay if some of the membranes remain. Peel and dice squash into 1/2 inch pieces
- Dice onion into 1/2 inch pieces.
- Cut 3 or 4 cloves garlic in half.
- Toss squash, garlic, and onion with olive oil and spread pieces onto a large flat baking pan with tin foil or parchment paper. Season with salt and pepper.
- Place in the oven and roast for about 40 minutes or until you can easily insert a fork or knife into the softened flesh of the squash. The more deeply you can brown the squash in the oven, the more intense and caramelized its flavour will be. And since there's no real risk of overcooking the squash aside from flat-out burning it, you can let it go as long as necessary to hit your target.
- Tip: while you are roasting also make some
- Cheese toasts: Put some shredded cheese (such as mozzarella, gruyere or parmesan) on top of bread rounds Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers! Or
- simple homemade croutons: extra virgin olive oil, cubed ciabatta bread and Parmesan cheese or maybe
- bacon-fat crisped croutons
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