Butternut Squash Bisque - Smooth squash soup with nutmeg
Butternut Squash Bisque is a velvety and warming soup that's perfect for chilly weather or a festive fall dinner. This luxurious bisque is crafted with roasted butternut squash, onions, garlic, and a delicious blend of spices including nutmeg, which lends a subtle sweetness and depth of flavor. The squash is pureed until smooth, and then simmered with vegetable broth to achieve the perfect consistency. Often, a touch of cream is added for extra richness. This soup is not only comforting but also packed with nutrients. It's a delightful starter or a light main course that can be enjoyed with a side of crusty bread or seasonal salad. Description by ChatGPT.
Welcome to a cozy kitchen creation that embodies the essence of comfort food with a touch of elegance. As Chef Jean-Pierre brings to us a delightful Roasted Butternut Squash Bisque, perfect for the holiday season or to warm your soul on any given wintry day. Despite its luxurious texture and rich flavor, this bisque is surprisingly simple to prepare, and Chef Jean-Pierre guides you through every step with expert ease.
Ingredients:
- 1 large butternut squash
- Olive oil (enough to drizzle over squash)
- Salt and pepper (to taste)
- 1 large onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable stock
- 1 cup of heavy cream
- Fresh herbs (like thyme or rosemary), optional for garnish
- Additional salt and pepper, to taste
Prep Time: 20 minutes
Cook Time: 1 hour and 45 minutes
Total Time: 2 hours and 5 minutes
Servings: This recipe yields approximately 4 to 6 servings.
Equipment: Oven, large knife, spoon, baking sheet, sauté pan, blender or immersion blender, pot for soup
Instructions:
1. Begin by preparing the butternut squash. Preheat your oven to 375°F (190°C). If your squash is whole, carefully insert several deep slits into the squash to prevent it from exploding in the oven. Place the whole squash on a baking sheet and roast it for approximately 1 hour to 1 hour and a half, until it's golden brown and soft when pierced with a knife.
2. Allow the roasted squash to cool, then cut it in half, remove the seeds and discard them. Scoop out the roasted flesh and set it aside. Alternatively, if you wish to peel and cube the squash before roasting, that's an option as well.
3. Heat a sauté pan over medium heat with a drizzle of olive oil. Add the diced onion and a pinch of salt, and cook until translucent and starting to caramelize. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
4. Transfer the sautéed onions and garlic to a large pot, and add the reserved roasted butternut squash flesh.
5. Pour the stock over the sautéed onion, garlic, and squash. Bring the mixture to a simmer and let everything marry together for about 15 minutes, allowing the flavors to blend.
6. After the soup has simmered, use a blender or an immersion blender to puree the soup. Be careful when blending hot liquids - make sure the lid is secure, and blend in batches if necessary.
7. Once smooth, return the pureed soup to the pot. Stir in the heavy cream and reheat the bisque gently. Taste and season with additional salt and pepper as required.
8. Serve the bisque hot, garnished with fresh herbs if you desire.
Cooking Tips:
- Roasting the squash intensifies its sweet flavor and makes it easier to scoop out.
- For a vegetarian bisque, make sure to use vegetable stock.
- If the bisque is too thick for your preference, add a bit more stock until you achieve the desired consistency.
Chef Jean-Pierre invites you to watch the full recipe preparation on his YouTube channel for additional insights and tips: https://www.youtube.com/@ChefJeanPierre
#chef #recipe #soup #butternutsquash #holiday #cozy #comfortfood #bisque #chatgpt
Comments