By Stephanie Wharton
Enjoy this creamy bisque full of fall flavors. The squash can be roasted ahead of time, if desired, making this an easy and quick dish for busy weeknight meals or served as a more festive recipe during the celebration season.
INGREDIENTS
1 large butternut squash (about 4 cups), halved with seeds removed
1 yellow onion (chopped)
2 carrots (peeled and chopped)
3 small apples (core removed and chopped)
1 tbsp dried basil
1 tbsp dried sage
1 tsp cinnamon
1 tsp salt
4 cups chicken or vegetable broth
INSTRUCTIONS
Note: Steps 1-3 can be completed ahead of time and squash can be stored in refrigerator for 1-2 days before completing the remaining steps.
Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
Place squash flesh side down onto baking sheet. Add a few tablespoons of water under and around squash to help it steam while it roasts. Roast for about 45-60 minutes or until a fork pierces easily through skin (even through the thickest part). Remove from oven and allow to cool completely before handling.
Once squash has cooled, scoop out flesh and place in a bowl until needed.
In the meantime, add the onion, carrots, apples, seasonings and about 1 cup of the broth to a stock pot and cook until tender.
Add the remaining broth and the cooked butternut squash and simmer until warmed through.
Turn the heat off. Using an immersion blender, blend the mixture until puréed into a smooth consistency.
Divide into bowls and top with an additional sprinkle of cinnamon. Enjoy!