Butternut Squash Bisque is a hearty and delicious soup that tastes like fall in a bowl!
Total Time: 1 hours
Ingredients:
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)
Instructions:
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
Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.
