Squash bisque: divine to taste, huge on vitamin content and a winner for a crowd. This recipe is designed after creating several versions through the years, much back research of comparative online recipes, and a combining of the best of several with elimination of easy mistakes, found in many.
Squash is a favorite root vegetable as winter ends, as it remains one of those that lasts in the pantry. Butternut squash often proves the best to work with for several reasons. It is large so goes far, with a thin, easily removable peel; it packs a lot of flavor, lacking in many other squash varieties; it is hard and substantial but never sinewy or stringy like an acorn or banana squash. For all these reasons, butternut is the variety that works best for a bisque.
The ratios of subtle spicing also contribute to the quality of this recipe. It is quite easy to either under or over season a bisque, and the ratios herein may be counted on for goodness. Since my son and I were preparing a double recipe batch for a crowd of 14, we spread out the process into two days, and this worked to the recipe’s advantage. Roasting the squash and cooking it with all seasonings on one afternoon, then refrigerating one day ended up benefitting the blending of flavors before puréeing, a final heating and addition of cream.
Though the bisque easily stands on it’s own as is, we choose to garnish it with green onion, sour cream and croutons for a complete flavor bonanza.
Butternut Squash Bisque Recipe
1 large Butternut Squash
2 T olive oil
salt and pepper, for roasting
1 large onion, chopped
1 T fresh ginger, finely minced
3 cloves garlic, finely minced
1 T butter or olive oil
salt and pepper, for sauté
1/4 t nutmeg
3 c chicken or vegetable stock, hot
1 c heavy or whipping cream
scallions, sour cream and croutons for garnish
~Begin by roasting squash in the oven, set for 400 degrees; wash and dry squash, chop off top and bottom and split in half; remove seedy innards; coat with olive oil, salt and pepper and place skin side down on a greased baking sheet; roast for about 20-25 minutes or until fork inserted in all parts of squash is easily inserted; remove from oven and allow to cool before handling.
~While roasting, sauté onions for 5 minutes, then add garlic and ginger and continue sauté for a couple minutes more, season with salt and pepper and set aside.
~In a large sauce pot, scoop out squash meat and combine with vegetable sauté; add stock and nutmeg, stir to combine and bring to a simmer; keep at a low simmer, stirring from bottom to ensure squash doesn’t stick until all the vegetable is broken down, about 1/2 hour (add more stock or water if necessary for desired thickness); at this point the soup is ready to purée but must be cooled to handle safely with either egg beaters, a food processor or blender.
~Once puréed, bring bisque to a low simmer, add cream, salt and pepper to taste, and serve immediately.
~Love from our kitchen to yours, Georgina @ Soul & Stomach~