Butternut Squash Bisque Recipe
Butternut Squash Bisque is the healthy and satisfying soup you want to start your new year off right. You won't be able to resist it!
Ingredients
- 1/2 cup Heavy Cream
- 2 tablespoons Pure Maple Syrup
- 1 medium Butternut Squash
- 2 shallots Shallot
- 1 tablespoon Olive Oil
- 1 cup Apple Cider
- 2-3 cups Vegetable Broth
- Salt and Pepper To taste
Instructions
- Add the cream and maple syrup to a blender container. Cover and quickly increase the speed to high.
- Blend for 10-12 seconds, or until the cream holds soft peaks (you’ll hear the sound of the motor change; do not overmix).
- Transfer the whipped cream to a small dish and refrigerate until ready to serve.
- Heat the oven to 400°F.
- Cut the squash in half, length-wise, and discard the seeds.
- Lightly coat the cut side of the squash with oil. Place cut side down on a baking sheet.
- Lightly coat the shallot with oil and place on the baking sheet, alongside the squash.
- Roast for 30-40 minutes, or until very tender.
- Transfer the squash (flesh only) and shallot to the blender.
- Add the apple cider and 2 cups of vegetable stock.
- Blend on high until smooth, 20-30 seconds. If desired, add an additional cup of broth to achieve your desired consistency.
- Transfer the soup to a pot and heat through.
- Season to taste with salt and pepper.
- Serve topped with maple whipped cream.