Description
This creamy roasted butternut squash bisque is a perfect blend of sweet and savory, featuring roasted squash, white miso, and a touch of cream. Ideal for a comforting meal or a special gathering, it offers a delightful flavor experience for all!
Ingredients
- Butternut Squash (about 2 pounds)
- Olive Oil (2 1/2 tablespoons)
- White Onion
- Garlic (2 cloves)
- White Miso Paste (1 tablespoon)
- Kosher Salt (3/4 teaspoon)
- Freshly Ground Black Pepper (1/4 teaspoon)
- Vegetable Broth (4 cups)
- Heavy Cream (1/2 cup)
- Sour Cream (optional garnish)
- Piment d’espelette (optional garnish)
Instructions
- Preheat oven to 425°F.
- Peel and cube butternut squash; toss with olive oil and salt.
- Roast squash for 20 minutes, stir, and roast for another 5-10 minutes until tender.
- Sauté sliced onion in olive oil until softened, then add garlic, miso, salt, and pepper.
- Combine roasted squash with sautéed mixture in a pot; add vegetable broth and simmer for 10 minutes.
- Blend the mixture until smooth; adjust thickness with more broth if needed.
- Stir in heavy cream; gently heat without boiling.
- Serve garnished with sour cream and piment d’espelette.
Notes
For a dairy-free version, use coconut milk instead of heavy cream.
Use fresh garlic for the best flavor; roasting it adds depth.
Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
