Butternut Squash Bisque
  • CourseSoups
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
Cook Time
Cook Time
  • 2.5kg butternut squashapprox. 4 medium butternut squash
  • 6T unsalted butter
  • kosher salt
  • freshly ground pepper
  • 2T extra virgin olive oil
  • 1 medium shallot, chopped
  • 6 thyme sprigs, leaves only
  • 1500ml chicken stock or vegetable stock
  • 4T brown sugar
  • 500ml heavy cream
Jalapeño Crema
  • 1 jalapeño pepper
  • 1t vegetable oil
  • 200ml heavy cream
  • 1T powdered sugar
  • 1/4t salt
  1. Preheat oven to 375 degrees F.
  2. Slice the squash in half and drizzle with olive oil. Season with salt and pepper. Roast in the oven, flesh side up, for 25-30 minutes or until tender and lightly colored.
  3. Meanwhile, in a sauce pot, add the remaining ingredients (except for the cream) and bring it to a simmer.
  4. Once the squash is cool enough to handle, use a spoon to scoop out the flesh. Add the flesh to the pot with the remaining cream and simmer an additional 5 minutes. transfer to a blender in batches and puree until smooth. Strain and serve warm with the jalapeño crema and toasted pumpkin seeds.
Jalapeño Crema
  1. Slice the jalapeño in half and remove the seeds. In a saute pan, add the vegetable oil and sear the jalapeño on all sides until it is caramelized and tender. Remove from the pan and let cool.
  2. Use the back of the knife to scrape off the skin from the jalapeño and then mince into a fine dice.
  3. In a mixing bowl, using a whisk, whip the cream until lightly thickened. Add the sugar, salt, and minced jalapeño until combined. Keep refrigerated and serve with the soup.