I had some butternut squashes from our organic grocery delivery service, shout out to http://www.doorganicsgr.com, so I decided to make some butternut squash bisque to accompany the meatloaf my husband was making. After church on Sundays you would be hard pressed to get our family to leave the house. It’s our day to relax, and when we relax we generally are cooking.
Butternut Squash Bisque
2 butternut squashes
1 medium yellow onion
1 medium apple
2 tbls butter
1 clove garlic minced
1/2 tsp cayenne
salt & pepper
1 tsp nutmeg
whole milk (cream or 1/2 & 1/2 will work also)
Cut squash in half, drizzle some olive oil and season with salt & pepper, then roast at 425 for 45-60 minutes. While they roast chop the onion, apple and carrots.
Melt butter in a pot and add chopped items, garlic, and cayenne. Leave over medium heat covered, and stir often.
Once the squash have cooled a bit, spoon out the squash from their peel and add to your pot with the apple and veggies.
Add 2 cups vegetable broth or enough to cover the squash. Then I grate some fresh nutmeg into the soup.
Aren’t hazelnuts pretty?
I use an emulsion blender to combine my soup, you could use your food processor or regular blender as well.
Now is also a good time to see if you need a little more salt & pepper. When you are ready to serve the soup add the milk and mix it through.
Here is the final product! We brought the bisque, meatloaf, and potatoes to our neighbors for Sunday football. I used the soup as a gravy on my 14 month old’s serving of meatloaf and he ate TWO bowls!!