Butternut Squash Bisque is a hearty and delicious soup that tastes like fall in a bowl!
Total Time: 1 hours
1 white onion
1 stalk of celery
2 chopped carrots
3 cloves of garlic
2 tablespoons of butter
2 tablespoons of olive oil
1 box of vegetable (or chicken) broth
1 chopped butternut squash
2 teaspoons of pumpkin pie spice
1 teaspoon sage plus more for finishing
a dash of red pepper flake
1 teaspoon of cumin for spice
a dash of oregano
a dash of thyme
season with salt and pepper to taste
1/4 cup heavy whipping cream (or any dairy substitute)
Start with the onion, celery, carrots, and garlic in a pool of olive oil and butter in the pot. Cook for about 5 minutes and add all of your spices in.
Once fragrant, add the chopped butternut squash and broth.
Bring to a boil and stir for 20 minutes.
Add cream in and stir thoroughly. Let sit for 5-10 minutes before blending.
If you have an emulsion blender, use that!
I do not have that so I used a good, old-fashioned blender.
Top with chopped sage and a little parmesan cheese and enjoy!
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member