Roasted Butternut Squash Bisque
INGREDIENTS
1 lbs Butternut Squash, ½ in Dice
¾ Cup Celery, Small Dice
1 and 1/4 Cup Carrots, Small Dice
½ cup Red Onion, Small Dice
1 cup Leek, ¼ in Half Moons
2 Garlic Cloves, Minced
10-12 Sage Leaves
1 tbsp Fresh Thyme
1 tsp Salt, Kosher or Sea Salt
1 tbsp Butter
2 tbsp Olive Oil
½ tsp Black Pepper
2 Cups Stock, Chicken or Vegetable
½ cup Cream
Salt to Taste
Fried Sage Leaf for Garnish
Fresh Thyme Leaves for Garnish
Optional Garnishes: Chipotle Candied Bacon and Sweet Cream or Sour Cream and Balsamic Glaze
NEXT LEVEL TIP:
Even though you are going to end up blending everything up, pay attention to the cut sizes of your vegetables. You want your heartier and longer cooking time vegetables to be smaller than your faster cooking vegetables. This will help with cooking time in the oven or on the stove to prevent burning and or under cooking the various vegetables.
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Combine butternut squash, leeks, sage leaves, ½ tsp salt, black pepper, and olive oil.
Spread evenly on sheet tray and place in oven and cook for 30 min.
While roasting butternut squash mixture, melt butter in a medium pot over medium heat.
Once butter is melted add onions cook 2-3 minutes stirring occasionally.
Add a pinch of salt from remaining ½ tsp and stir.
Add celery cook 2-3 minutes stirring occasionally.
Add a pinch of salt from remaining ½ tsp and stir.
Add carrots 2-3 minutes stirring occasionally.
Add a pinch of salt from remaining ½ tsp and stir.
Add in garlic and thyme and reduce heat to low, let cook remainder of time while butternut squash is in the oven.
Once butternut squash is finished in the oven add directly to the pot with the sautéed vegetables.
Add 1 cup of chicken stock, and bring to a simmer.
Once simmering, place contents in a blender or use an immersion blender to blend until smooth
Pour through fine mesh strainer back into pot.
Stir in cream. And bring to a simmer.
Add as much of the remaining stock until the soup reaches the thickness you desire.
Taste for seasoning and add more salt if needed.
NEXT LEVEL TIP:
Sage as a raw ingredient is very over powering and can easily take over someone palate, making things almost inedible. So frying the sage leaf for the garnish serves three purposes I reduces the intensity of the herb, gives an additional texture to the dish, and give it a “stained Glass” look that is truly beautiful. To fry them simply heat about 2 tbsp of oil in a pan and heat over medium high heat. When hot lay leaf in hot oil and let cook about 1-2 minutes flip and cook an additional 1-2 minutes. Remove from oil and let drain on paper towel or on a rack.
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