Butternut Squash Soup Or Bisque Roasting Method
What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). the roasting process concentrates and caramelizes the flavors. then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. we like this soup served the day after thanksgiving with turkey sandwiches and a side dish of cranberry relish.
Steps
Roasting: preheat oven to 450.
Peel and dice squash into 1 / 2 inch pieces.
Dice onion into 1 / 2 inch pieces.
Toss squash and onion with olive oil and spread pieces onto a large flat baking pan.
Season with salt and pepper.
Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes.
Put some shredded cheese on top of bread rounds.
Bake 10-15 minutes until crispy.
These cheese toasts are fantastic soup toppers !.
Place roasted mixture into blender with about half the chicken broth.
Puree.
Add remaining chicken broth , half-and-half , and herbs.
Puree.
Transfer mixture to saucepan.
Reheat gently.
Serve with a dollop of sour cream and croutons.
Place flat end onto cutting board to stabilize squash and use a peeler to remove skin.
Remove seeds.
Then cut into lengths , and then into diced pieces.
Ingredients
butternut squash, onion, olive oil, apple, chicken broth, half-and-half, parsley, thyme, crouton, sour cream