October 28, 2020
Butternut Squash Bisque
Preheat oven to 375°. Place cubed squash on a baking sheet lined with parchment paper. Drizzle with 3 T olive oil and roast for 20-25 minutes until tender. In a stock pot, sauté onion and garlic in 1 T olive oil for a 3-4 minutes until tender. Add squash, stock, balsamic, apples, turmeric and bay leaf. Bring to a boil, turn down heat and let simmer, covered for 30 minutes. Remove bay leaf. Use an immersion blender to blend until smooth. Add cream, blend again until creamy and smooth. Add salt and pepper to taste. Perfect for a chilly fall night.