Velvety Smooth Roasted Butternut Squash Bisque: A Yummy Delight!
Velvety Smooth Roasted Butternut Bisque with a Twist: A Bisque Like No Other!
Smooth, Spicy, and Oh-So-Satisfying! Get ready to fall in love with our Roasted Butternut Squash Bisque. Unlike your ordinary bisque, this one is packed with flavor and a touch of heat to warm your soul. Our version of this bisque will have you running back more with its yummy medley of roasted fruits and vegetables like butternut squash, candy squash, carrots, celery, and the surprise ingredient, Granny Smith apples!
🎉 Get ready for a bisque that will make your taste buds dance! 🍲 Our velvety smooth roasted butternut bisque is like no other bisque you've ever tasted. It's a flavor-packed, spicy, and oh-so-satisfying delight that will warm your soul on those chilly days.
What sets this bisque apart from the rest? We've taken the classic combination of butternut squash, carrots, and celery and added candy squash and tart green apples, alond with a pinch of red pepper flakes, then turned it into a velvety smooth bisque that'll have you coming back for seconds (and maybe even thirds!).
Did you know that butternut squash is delicious and packed with nutrients? It's rich in vitamins A and C, as well as fiber. So, while you indulge in this creamy goodness, you're also nourishing your body.
So grab a bowl of our yummy bisque and get ready to experience soup perfection. Trust us, once you try it, you'll never look at ordinary soups the same way again! 😋🥣
HELPFUL TIPS TO MAKE THIS RECIPE...
Squash
A colorful and flavorful fruit, yes I said fruit, that is often confused as a vegetable! It actually comes from a flower and contains seeds, therefore, it is a fruit.
There are so many wonderful types of squash. I could write on and on about all the varieties. But for the sake of this recipe I want to highlight the squash I used, plus a few additional options that I would definitely recommend experimenting with. The flavor opportunity will be so worth it.
- Butternut squash is a popular choice for bisques due to its smooth texture, sweet and nutty flavor, and vibrant color. It blends well into a creamy soup and adds a deliciously rich taste. It is one of the base ingredients of this bisque recipe.
- Acorn squash also has a slightly nutty flavor and creamy texture when cooked, making it another great option for bisques. It adds a subtle sweetness to a dish and pairs well with various spices and seasonings.
- Candy Roaster Squash (candy squash) which has a sweet flavor similar to sweet potatoes. It is the other squash I used in this bisque. I love how its flavor accents the butternut squash.
- Kabocha squash (Japanese pumpkin) has a sweet but earthy flavor with a dense, velvety texture. It's rich and creamy when cooked, making it an excellent choice for a luxurious bisque.
- Buttercup squash has a rich, sweet flavor and a smooth, creamy texture similar to butternut squash. It's ideal for bisques and other creamy soups, adding a delightful sweetness and depth of flavor.
Any of these squash varieties can be used to create a delicious and creamy bisque, so feel free to choose based on availability and personal preference. It's always fun to experiment with new ingredients and discover exciting flavors!
Have you tried any lesser-known squashes before? I would love to hear about it? 🍽️🌟
Apples
Ah, tart green Granny Smith apples! A fantastic addition to many dishes, including savory ones. You might be tempted to leave out this one simple ingredient. But I implore you, please do not!
But what if you don't have any on hand, or simply want to try something with a slightly sweeter profile, Honeycrisp apples can be an excellent choice. They have a balance of sweetness and acidity that can complement this recipe as well.
Now here's a fun fact: Did you know that there are over 7,500 varieties of apples worldwide? Each variety has its own unique flavor profile and characteristics that can elevate your dish.
Roasting
Roasting brings out the natural sweetness in most vegetables and fruits, and makes a noticeable difference in this recipe. You will love the results, I guarantee it! Lay your fruits and veggies out in one layer on a parchment paper lined sheet pan. Make sure to coat the paper with cooking spray and then roast at 400° for 35 minutes.
This step can also be done in advance on a weekend to save time when cooking dinner on a busy week night. Who doesn't love coming in from work and having half of dinner already prepped and ready to go? The roasted fruits and vegetables can be refrigerated in a zip-lock bag or other airtight container for 3-5 days.
Blending
When blending a bisque, there are two major options: using a traditional blender or an immersion blender. Both methods have their advantages, so let's take a closer look!
Traditional blenders often have more power and capacity compared to immersion blenders. This means that if you're making large batches of bisque or working with tougher ingredients like fibrous vegetables or shellfish shells, a traditional blender might be better suited for the job.
There is really no comparison in texture when it comes to using a traditional blender for making bisque. It will come out velvety smooth, unlike slightly grainy or lumpy results from an immersion blender. A traditional blender delivers that authentic "bisque" texture.
Using an immersion blender offers convenience and ease of use. It allows you to blend the bisque directly in the pot you're cooking, saving you time and reducing clean-up.
The immersion blender is perfect for achieving a specific desired "texture" in your bisque. It effortlessly blends all the ingredients together, allowing you to leave chunks behind, giving you more control over the consistency of your soup as you can adjust how long you blend.
Fun fact: Did you know that blenders were first invented in 1922 by Stephen Poplawski? He was inspired by milkshake mixers used in soda fountains and created the first blender for home use. Since then, blenders have become an essential tool in every kitchen!
Ingredients:
- Butternut squash
- Candy squash
- Granny Smith apple
- Vegetable broth
- Carrots
- Onion
- Coconut milk
- White wine (optional)
- Agave sweetener
- Celery
- Olive oil
- Garlic
- Ginger
- Red pepper flakes
- Salt and pepper
#1 Peel and Roast:
Peel the squash and carrot; chop into 1" cubes; coat with oil, salt, and pepper; place on a parchment paper lined sheet pan in single layer; roast for 35 minutes at 400° or until golden brown and tender.
#2 Chop, Dice, Mince
Chop Granny Smith apples into 1" pieces; dice celery and onion; mince ginger and garlic.
#3 Sauté and Deglaze
In Dutch oven saute in oil onion, celery, salt, pepper, red pepper flakes, garlic and ginger; deglaze the pan with white wine, then add apples.
#4 Add Together, Simmer and Blend
Add vegetable broth, coconut milk, and roasted vegetables. Allow to simmer and then blend.
COMMON QUESTIONS ABOUT THIS RECIPE...
Can I substitute other fruits or vegetables for butternut squash?
Absolutely! While butternut squash is a delicious and popular choice for a bisque, you can definitely substitute it with other fruits or vegetables to switch things up. One great alternative is pumpkin, which has a similar sweet and creamy flavor profile. It will give your bisque a slightly different taste but still maintain that comforting richness. Another option is sweet potatoes, which add a subtle sweetness and velvety texture to the soup.
If you're looking for something with a bit of a twist, consider using cauliflower. Cauliflower will provide a lighter and more delicate flavor to your bisque.
Remember, cooking is all about experimentation and personal preferences! Feel free to get creative with your vegetable choices and enjoy the process of discovering new flavors in your bisque recipe.
What can I use as a substitute for coconut milk in this bisque?
If you're looking for a substitute for coconut milk, maybe you have an allergy or simply don't have any on hand, fear not, my fellow foodie! There are plenty of alternatives to coconut milk that will still give your bisque that rich and velvety texture. One great dairy-free option is almond milk. Its subtle nutty flavor pairs wonderfully with the sweetness of the roasted fruits and veggies used in this recipe. Just make sure to choose unsweetened almond milk to avoid any unwanted sweetness in your bisque.
Another alternative is cashew cream. Soak some raw cashews overnight (or at minimum 2 hours if pinched for time), then blend them with water until smooth and creamy. This homemade cashew cream adds a luxurious richness to your soup without overpowering the delicate flavors of the squash.
Are there any additional spices or seasonings I can add to enhance the flavor of my bisque?
Absolutely! If you're looking to take your bisque to the next level, there are plenty of spices and seasonings you can add to enhance its flavor. Here are a few ideas:
Paprika: This vibrant red spice adds a subtle smokiness and a touch of sweetness to your bisque.
Cayenne pepper: For those who enjoy a bit of heat, adding a pinch of cayenne pepper can give your bisque an extra kick. Just be careful not to go overboard!
Fresh herbs: Adding fresh herbs like cinnamon, nutmeg, thyme, parsley, or basil can bring a burst of freshness and complexity to your bisque. Add them to the bisque directly or simply chop them up and sprinkle on top before serving.
Remember, when experimenting with spices and seasonings in your bisque, it's always best to start with small amounts and adjust according to taste. Have fun exploring different combinations until you find the perfect flavor balance for your palate!
Fun fact: Did you know that spices were once considered more valuable than gold? In ancient times, they were highly sought after for their culinary uses as well as their medicinal properties!
Do I have to roast the vegetables first before making this bisque?
The age-old question of roasting versus using raw vegetables for bisque! Well, roasting before making the bisque can actually enhance its flavor and bring out its natural sweetness. When you roast the fruits and vegetables, they caramelize and develop a richer, deeper and slightly sweeter flavor profile. This adds complexity to your bisque and takes it to a whole new level of deliciousness. Plus, roasting helps soften the veggies and makes it easier to blend into a smooth and creamy consistency.
However, if you're short on time or prefer a fresher taste, you can certainly use raw squash in your bisque. Just keep in mind that the flavor may be slightly milder compared to roasted squash.
Ultimately, whether you choose to roast or use raw squash is up to your personal preference and time constraints. Both methods have their merits and can result in a scrumptious bowl of bisque. So go ahead and experiment with what works best for you!
Is this recipe vegan friendly?
Roasted butternut squash bisque is indeed a creamy and flavorful soup that can be enjoyed by vegans and non-vegans alike. The base of the bisque is made from roasted squash, which gives it a rich and velvety texture. This recipe is so yummy and packed full of flavor, but if you are wanting to enhance the flavors even more, spices like cinnamon or nutmeg pair beautifully with squash.
If you're looking to make this bisque even more satisfying, you can top it with some toasted pumpkin seeds, plump craisins, or Gruyère cheese. These additions add a nice crunch or extra creaminess to each spoonful.
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Roasted Butternut Squash Bisque
Prep Time: 35 min | Cook Time: 50 min | Total Time: 1 hr, 25 min
Servings: 8 Amount per Serving: 277 g
Ingredients
- 1 1/2 cups butternut squash, chopped
- 3 cups candy squash, chopped
- 4 Tbsp olive oil, divided
- 1 small yellow onion, diced
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1 large green apple, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1/8 - 1/2 tsp red pepper flakes (according to taste)
- 1/2 cup dry white wine, to deglaze (optional)
- 1 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 cup coconut milk
- 3 cups vegetable broth
- 2 tbsp agave sweetener
Directions
- Roasting Squash and Carrot: Preheat your oven to 400°. Next, peel both of the squashes and the carrot and cut into into chunk or 1" cubes, discarding the ends and seeds. Mix all in a large bowl with 2 tablespoon of olive oil, 1/2 tsp of salt and 1/4 tsp pepper until evenly coated. Then spread mixture out in an even layer on a parchment paper lined sheet pan and roast in the oven for 35 minutes until golden brown and tender. Remove from oven and set aside.
- Vegetable Prep: While the oven is roasting, rinse and pat dry celery and green apple. Dice the celery, peel and chop the green apple into 1" pieces. Mince the onion, fresh garlic, and ginger. Set all aside.
- Sauté: Heat in a Dutch oven the remaining olive oil over medium-high heat. Add onion and sauté until translucent, add celery, remaining salt and pepper, and red pepper flakes, continue to sauté for 3-4 minutes. Add garlic and ginger and sauté until fragrant, about 30 seconds. Next, add the white wine to deglaze the pan and stir to loosen all the wonderful yummy bits on the bottom of your pan. Lastly, add the apples and allow to simmer for 7-10 minutes or until tender.
- Mix into Soup: Once the apples are tender, add vegetable broth, coconut milk, and agave sweetener. Stir well and bring to a boil. Then take the heat down to low-medium and allow soup to simmer on for 5-10 minutes. During this time the roasted fruits and vegetables should be done. Remove them from the sheet pan using the parchment paper and pour directly into the Dutch oven, stir and simmer.
- Blending into a Bisque: Pour the soup directly into a traditional blender, careful the soup mixture will be very hot and steamy, and blend on medium-high speed for 10-15 seconds or until the bisque is velvety smooth. If you desire a more brothy and chunky consistency, use an immersion blender directly in the pot instead. If your bisque is too thick for your liking, add a little water. Taste for seasoning and serve hot.
- Garnish: Top your bisque off with some shredded Gruyere cheese, plump craisins or raisins, or sliced onion to add a nice contrast to the natural sweetness of the butternut squash.
Nutritional Facts
Amount per Serving 277g
Calories: 204
Protein: 1.96g
Total Fat: 14.09g
Total Carbohydrate: 20.77g
Sugar: 9.64g
Saturated Fat: 7.312g
Cholesterol: 0mg
Vitamin A: 10115 IU
Vitamin C: 20.9mg
Calcium: 57mg
Iron: 1.27mg
Potassium: 466mg
Sodium: 665mg
