Creamy and velvety butternut bisque recipe

This butternut bisque recipe is a comforting and flavorful soup that is perfect for chilly nights. Made with roasted butternut squash, aromatic herbs, and a touch of cream, this bisque is creamy, velvety, and full of delicious flavor. Serve it as an appetizer or a main course, and enjoy the delightful combination of sweet and savory notes in every spoonful.

Ingredients

• 1 medium-sized butternut squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the squash in the preheated oven for about 45 minutes, or until the flesh is fork-tender.
4. While the squash is roasting, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic and cook for an additional minute.
6. Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Scoop out the flesh and add it to the pot with the sautéed onions and garlic.
7. Pour in the vegetable or chicken broth, and add the dried thyme and ground nutmeg. Stir well to combine.
8. Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Let it simmer gently for about 15 minutes to allow the flavors to meld together.
9. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches until smooth. Be cautious when blending hot liquids.
10. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
11. Bring the bisque back to a simmer and cook for an additional 5 minutes, allowing the flavors to blend and the bisque to thicken slightly.
12. Serve the butternut bisque hot, garnished with chopped fresh parsley. Enjoy!

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