Roasted Butternut Squash Bisque9:30 PM
All of this talk of grey and yellow, and this cold, rainy Bay-are fall weather we're experiencing really has me in the mood for soup. Really, is there anything better than a nice hot bowl of soup on a rainy day? I think not.
I absolutely love soup - all kinds, in fact - and I would be hard-pressed to pick a favorite. However, this soup is so good, the more often I make it, the more I can't wait until I make it again. I just have to be careful so that my husband doesn't get sick of it. :)
*So far I've had good results freezing this soup as well, so why not make double and freeze some for [another] rainy day!*
Roasted Butternut Squash Bisque
- 2 medium butternut squash (5-6 lbs)
- 2 Tbsp olive oil
- 2 tsp kosher salt
- 2 tsp coarse ground black pepper (fresh if possible)
- 1 Tbsp + 1 tsp cinnamon
- 2 tsp nutmeg
- 1 large yellow onion
- 5 ribs celery
- 3 Tbsp butter
- 1 quart + 1 pint vegetable stock (6 cups)
- 1 1/2 c heavy cream
- salt and pepper to taste
Preheat oven to 375.
Peel, seed, and cut butternut squash in to cubes - about 1 inch. Don't worry if things aren't exactly uniform because they will all be pureed in the end.
In a large mixing bowl, toss squash with olive oil, salt pepper, cinnamon and nutmeg.
Place squash on baking sheet and roast for 30-40 minutes until fork tender. Oven roasting the squash rather than just boiling it really brings out the flavors in the squash and helps to meld everything together.
Meanwhile, dice onion and celery. Add to a large soup pot along with the butter and sweat until soft. Remove the lid and let the onions brown lightly.
Add roasted squash to the pot and pour in stock to cover veggies. Cover pot and bring to a boil. Once liquid is boiling, uncover and reduce.
Puree in a blender or food processor with heavy cream. Add additional salt and pepper to taste. Reheat and serve with crostini. (I like to make an onion bread, slice it thinly, brush with olive oil, and bake until crisp.)