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Roasted Butternut Squash Bisque
Ingredients
- 4-5 lb. Butternut squash (or combination of alternate squash)
- ¼ c. Olive oil for tossing with squash to roast
- 2 t. Salt
- 2½ t. White pepper
- ½ c. Butter
- 1 ½ c. Onions, small dice
- 1 c. Celery, small dice
- 1 c. Apple, peeled, small dice
- 2 T. Finely minced garlic
- 1 ½ t. Curry powder
- 4 t. Garam masala
- 8 c. Vegetable stock
Instructions
- Heat the oven to 400 degrees
- • Cut the squash in half, remove the seeds, rub the cut sides with oil, and sprinkle with salt and pepper
- • Place the squash halves, cut side down on a parchment paper lined sheet pan and roast for 45 minutes or until flesh is tender and easily pierced with a knife. Remove from oven and set aside to cool
- • While the squash is roasting, in a soup pot, melt the butter and sauté the onions, celery, and apple until tender and beginning to brown; add garlic and continue sautéing for two to three minutes
- • Add the squash flesh, the curry powder, and garam masala to the pan and stir to combine and warm
- • Add the stock and bring to a boil over high heat. Lower heat and to maintain a simmer for about 45 minutes until all flavors meld
- • Transfer soup in batches to a blender to puree or alternately use an immersion blender until soup is creamy and smooth. Thin with additional stock if soup is too thick.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/