Roasted Butternut Squash Bisque

This roasted butternut squash bisque is a creamy, flavorful soup that's perfect for a fall or winter meal. The butternut squash is roasted until tender and slightly caramelized, which gives the soup a rich, slightly sweet flavor. The addition of an apple and onion adds depth and complexity to the flavor, and the heavy cream gives the soup a velvety smooth texture.

Butternut squash soup is a classic fall dish, and for good reason. It's creamy, flavorful, and relatively easy to make. But what if you could take this classic soup to the next level? That's where this roasted butternut squash bisque comes in.

Prep time: 20 | Cook time: 45 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 Granny Smith apple, peeled and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss butternut squash with olive oil and spread on a baking sheet.
3. Roast for 25-30 minutes, or until tender and slightly browned.
4. In a large pot, sauté onion and apple in olive oil until softened.
5. Add roasted butternut squash to the pot.
6. Pour in chicken broth and bring to a boil.
7. Reduce heat and simmer for 15 minutes, or until vegetables are very tender.
8. Transfer soup to a blender and puree until smooth.

Why It Works

• Roasting the butternut squash intensifies its flavor and gives it a slightly caramelized exterior.
• The addition of an apple and onion adds depth and complexity to the flavor.
• The heavy cream gives the soup a velvety smooth texture.
• Simmering the soup for 15 minutes allows the flavors to meld and develop.