Creamy Butternut Squash Bisque
Experience a luxurious blend of flavors in this velvety Butternut Squash Bisque. Roasted butternut squash is elegantly pureed with a medley of aromatic spices, rich cream, and savory chicken stock, creating a sophisticated dish that is sure to impress even the most discerning palate.
Ingredients
Ingredients | |
|---|---|
| 2 | small butternut squash, halved and roasted |
| 2 | tablespoons butter |
| 1 | white part of leek, sliced |
| 4 | cups chicken stock |
| 1 | tablespoon sugar |
| 1⁄2 | teaspoon curry powder |
| 1⁄8 | teaspoon ground cumin |
| salt to taste | |
| freshly-ground white pepper to taste | |
| 1⁄4 | cup hot whipping cream |
Instructions
Preparation of Ingredients | |
|---|---|
| 1. | Halve the butternut squash, clean, and roast at 450°F (230°C) until exceptionally tender, for approximately 1 hour. |
| 2. | Carefully scoop out the flesh and set it aside. |
| 3. | In a large soup pot, sauté the sliced onions in 1 tablespoon of butter over medium heat until they become tender. |
| 4. | Add the leek and roasted squash, cooking it for an additional 5 minutes. |
Soup Creation | |
| 1. | Pour in the chicken stock and add sugar, curry powder, cumin, salt, and freshly-ground white pepper to taste. |
| 2. | Transfer the soup mixture to a blender in batches, blending until smooth, before returning it to the pot. |
| 3. | Blend the final batch with the remaining 1 tablespoon of butter and the hot whipping cream. |
| 4. | Incorporate the blended mixture back to the pot with the rest of the soup, stirring thoroughly, and heat through. |
| 5. | Adjust the seasoning and thickness as desired. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 209.9 kcal |
| Protein | 5.7 g |
| Fat | 7.4 g |
| Carbohydrates | 34.2 g |
| Fiber | 4.8 g |
| Sugar | 8.9 g |
Published on Aug 04, 2024 by Luminița