x
Breaking News
More () »

Roasted Butternut Squash Bisque

Delicious winter soup perfect for all your guests
Credit: Cyndy Cass

KNOXVILLE, Tennessee — Roasted Butternut Squash Soup

1 butternut squash

2 celery stalks, diced

2 medium carrots, diced

1 sweet yellow onion, diced

1 apple, peeled and diced

3 tbsp. olive oil

5 cups vegetable broth

2/3 cup canned unsweetened coconut milk 

½ tsp. smoked paprika

½ tsp. cinnamon

½ tsp. cayenne pepper

 Heat the oven to 425°F. Line a baking sheet with aluminum foil. Cut the squash in half lengthwise and scoop out the seeds and all strings around the seeds. Place the squash halves cut-side up on the baking sheet. Brush the tops and insides of the squash halves with olive oil and season generously with salt and pepper. Roast until fork tender, 50 minutes to 1 hour. Remove the squash from the oven and allow to cool. When cool, scoop out the flesh of the squash with a large spoon.

Melt the olive oil in a heavy bottomed pan or Dutch oven over medium heat. Add the celery, carrots, apple and onion to the pan. Sautee until the carrots are mostly cooked through, 7-10 minutes. Make sure none of the veggies start to brown. Add the squash flesh, paprika, cinnamon and cayenne pepper and saute for 1 minute. Add vegetable stock and allow to simmer for 10 minutes, stirring frequently. Remove from heat and allow to cool for 15-20 minutes. Add to a blender or food processor in batches and blend until smooth. Place a dishtowel over the top opening of the blender or processor in case the hot liquid escapes.

Return the blended mixture to the pan over medium-low heat and add coconut milk until your desired consistency or creaminess is reached. Whisk well. You can also add more vegetable stock if needed at this point. Serve garnished with chives.

Presented by Amy Ridgell, The Savory Whisk

1/17/2019

Before You Leave, Check This Out