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–+ servings
Butternut Squash Bisque

Butternut Squash Bisque

Yield: 4 servings
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
This cozy bisque is a perfect well-rounded soup during the fall season!
5 stars (1 rating)

Ingredients

  • 1 medium butternut squash, peeled, seeded and chopped
  • 6 tablespoons olive oil, divided
  • 2 cloves garlic, pressed
  • 2 shallots, thinly sliced
  • 2 cups vegetable broth, or more to taste
  • 1 cup red ale
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup heavy cream
  • ¼ cup crumbled goat cheese, for serving
  • ½ cup pomegranate seeds, for serving

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.
  • Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.
  • Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste.
  • Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached.
  • Serve immediately, garnished with goat cheese and pomegranate seeds.