It's fall which means it's time for soups and squash! I'm not really a big soup person, but I need to get in more veggies in creative ways as I don't really like them just plain. By putting those pretty yellow-orange squashes into a pureed cooked form, we were sure to eat it right up! This came out delicious and made a TON of bisque. I mean, 3 large bowls worth that night and two full medium tupperwares. Serve this with a nice garlic or herbed bread for a warm, comfortable meal on a chilled evening.
Inspired by AllRecipes.com
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1/2 Medium Onion, chopped
- 1 Large Garlic Clove, finely chopped
- 2 Full Size Carrots, sliced
- 1 Large Butternut Squash
- 2 1/2 C. Veggie and/ or Chicken Stock
- 1/2 C. Apple Cider
- Salt (1/2 tsp), Pepper (dash), Nutmeg (1/4 tsp), and Thyme (1 tsp) to taste
- 1/3 C. Half & Half
- Preheat the oven to 350 degrees. Using a large, heavy knife, slice the squash in half lengthwise. Place the squash in an oven and microwave proof dish with about 1/2 C. water in the bottom, cut side down. Pierce the skin on each half in a few places.
- Microwave squash for 3-4 minutes to soften. Then place the squash in the oven for another 15-25 minutes to continue to roast and soften the flesh. Remove from oven, cool slightly, peel and cube.
- Meanwhile, in a large sauce or stock pot, heat up the oil and butter over medium heat. Saute onion and garlic until aromatic.
- Add in the remaining ingredients except the Half & Half into the pot. The squash can go in after it comes out of the oven, as it will be mostly cooked through.
- Bring soup to a boil, stirring occasionally.
- In a blender, pour in soup, or as much as you can. (I had to put half in the blender and the other half in a holding bowl.) Puree soup until smooth and then transfer back into the pot. If splitting the batch, pour the finished soup back into the sauce pot while blending the second half.
- Put the pot on low heat to keep soup warm. Pour in Half & Half and blend in. Taste and modify spices as desired. Serve warm with chives and a swirl of cream for garnish.