A quick and easy soup that you will want all year round. This Butternut Squash Bisque is few ingredients, short in time, and full of flavor.
Author:Sift | Gluten Free
Cuisine:Lunch / Dinner
One butternut squash
3 cups of broth (I use beef or chicken- you can use vegetable)
1–1.5 cups pure apple cider
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup heavy cream (you can use coconut cream if you want to make it vegan)
Pine nuts and pumpkin seeds to your taste (optional)
Set your oven to 400 °F and place the whole butternut squash on a baking tray. Bake for 2 hours until the exterior is golden and brown. You want to be able to pierce it with a knife and for it to go through smoothly.
Remove the squash from the oven and allow it to cool. Slice it open and allow it to cool.
Once it is cool, remove the seeds and scoop out the squash into your pot.
Add your stock and set to medium high. Add your spices now.
Allow the soup to simmer for around 10 minutes. You will now either want to use a handheld mixer or remove from the pot and blend in a blender.
Put your soup back into the pot if you removed it and add your cream.
Allow the cream to thicken the soup for around 10 minutes and stir.
Serve immediately. Top with the garnishes mentioned above (should you choose).