Roasted Butternut Squash Bisque - Thanksgiving Week Recipe
As a foodie who loves autumn, Thanksgiving is my favorite time of the year. Here is a simple recipe that will be our first course for this year's Thanksgiving Dinner:
ROASTED BUTTERNUT SQUASH BISQUE
Ingredients:
1 tbsp. butter (unsalted)
1 tbsp. canola or vegetable oil
1 small onion (chopped)
4-5 carrots (diced)
1 large butternut squash
3 cups vegetable stock
1 tsp. salt
1/2 tsp. black pepper
1 tsp. ground nutmeg
1/2 heavy cream
- Cut the butternut squash in half (lengthwise) and remove seeds. Roast in the oven at 375 degrees for 45 minutes.
- Melt the butter in a large pot. Stir in oil then add carrots and onions and cook until tender.
- Scoop out roasted butternut squash with a large spoon and add to the pot. Mix well, then add vegetable stock, salt pepper and nutmeg. Stir and bring to a boil, then simmer for 30 minutes to blend flavors.
- Blend soup using an immersion blender (or a regular blender if unavailable) and stir in the heavy cream. Heat on medium-low and like with any cream soup, be careful to not bring to a boil.
BOB & LEILANI SOUZA
Real Estate Investment Specialists
Southwest Placer County, CA
Bob Souza - 925.513.3400 - bob@souzarealty.com
Leilani Souza - 916.408.5500 - leilani@souzarealty.com
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The recipe sounds delicious Leilani. Our Thanksgiving is a free for all with all the food prepared and ready at the same time.
Well that sure does look good. I will have to add this to my list of Thanksgiving goodies that I will prepare this year. Thanks for sharing.
Thanks, Anita! We usually have everything at the same time, but this year we're making it a little more formal by serving the appetizer, then soup, then dinner and dessert. :)
Leilani
Kymberly, one nice thing about this recipe is that it can be prepared the day before...and I think it even tastes better the next day as it gives time for the flavors to infuse together! :)
Leilani
Leilani, I love butternut squash soup..and I will definitely try this recipe... sounds delicious!
I hope you enjoy this recipe, Rebecca...it is one of my favorite soups! :)
Leilani
Yummy sounding, Leilani. I'm bookmarking so I can come back. I happen to have a butternut sitting on my counter right now.
This recipe sounds great and just in time for Thanksgiving dinner or well anytime.
Happy Thanksgiving…. I wish I had time to comment, but I will be back later in the weekend. I want to make this this weekend. Thanks so much, Leilani.....and for the reblog, too.
Bob and Leilani Arthur and I just stopped by to wish you and your family a very Happy Thanksgiving
Leilani, this looks delicious, and will print it out, maybe I can bring an additional dish for dinner tomorrow. Happy Thanksgiving to you and your family!
This looks and sounds really good ! I'm gonna save this and try it out ! Thanks !
Hope you have lots of fun and food with family and friends. Happy Thanksgiving!
Leilani Wew hope you and Bob had a lovely holiday - on to Christmas :)
Thank you for stopping by, Toni, Mickey, Suzanne, Karen, Joan, Michael, DeeDee and Karen (again)! Merry Christmas! :)
Leilani
I missed this one for Thanksgiving but souunds perfect for tonight too. Thanks for sharing
You're welcome, Leslie! I love this bisque for as long as butternut squash remains in season...in fact, I've already made it again last week! :)
Leilani
Your recipe is so close to the one i use but instead of carrots I use apples. Is there anything better than a bowl of hot soup on a cold day?
Apples, Valerie? That sounds like a wonderful substitute...I'm going to try that next time! :)
Leilani