This simple butternut squash bisque is made lighter by using milk instead of cream. Roasting the squash really helps to bring out the flavour. It is great to make on cold winter nights. Serve with thick toast or crusty, whole grain bread.
Ready in: 1 hour 45 minutes total
Makes: 4 servings
- 3 tbsp. vegetable oil
- 1 whole butternut squash
- 1 medium onion, diced
- 3 cups vegetable broth
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1/8 tsp. ground nutmeg (or more depending on your preference)
- ½ cup milk
- Preheat oven to 350 degrees.
- Cut the squash in half and scoop out the seeds.
- Line a baking sheet with aluminum foil to make clean up a breeze. Place the squash on the foil, cut-side down and drizzle with 1 tbsp oil. If the squash you have is too difficult to cut, place the whole squash onto the baking sheet. Just make sure to poke some holes in the squash using a fork. Roast the squash for 1-1.5 hours. The squash is ready when you can easily insert a fork or knife.
- Let the squash cool. Remove the skin by scooping out the flesh.
- In a large pot, add 2 tbsp. oil. Let the oil heat and add the onion, salt, pepper and nutmeg. Let cook until onions are tender.
- Add squash to pot and cook for 5 minutes.
- Add the vegetable stock and bring soup to a boil. Once boiling, reduce heat and let simmer for about 10 minutes.
- Using a blender, food processor or immersion blender, puree the soup until smooth. Return soup back to pot and add milk. Heat soup and serve.
Recipe adapted from A Sweet Pea Chef.
By Rachel Morgan