For people who don’t know, Bisque is a creamy, smooth, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. Today, we will prepare Roaster Butternut Squash Bisque.
Roasted Butternut Squash Bisque
- 2 Sprigs of Fresh Thyme
- 2 Average Size Butternut Squash
- 2 Quarts of Chicken Stock
- 2 Sprigs of Fresh Rosemary
- 1/2 Tsp Cayenne Pepper
- 1 Bay Leaf
- 1 tsp Salt
- Heavy Roux or Cream
You will need a mixer/blender, regular vegetable peeler, and cookie sheet.
- Start by splitting the stem and bottom off your squash and then peel them with a standard veggie peeler as the skin is not very tough or thick. Once they are peeled, split them in two lengthwise and separate the seeds. Remember, the seeds can be eaten after roasting just like pumpkin seeds.
- Cut the halves into 3/5″ pieces and keep them on a cookie sheet to bake in a 375F oven until then are fork-tender.
- Some of you are pondering, do I have to roast them in the oven? The response is if you want Roasted Butternut Squash Bisque, you do! However, if you wish to prepare a simple Butternut squash bisque, you can follow the directions above and boil them until tender. BUT, you will not have that smokey tone that comes with roasting.
- While the squash is roasting, add the 1 quarts of chicken stock to a five-quart pot and medium-high heat and add the salt, thyme, bay leaf, and rosemary. I like to use a part of kitchen string to tie by thyme and rosemary together in what is considered a Bouquet Garni, a refined bundle of herbs with a french accent and sounds very impressive. Mostly it makes it easy to transfer later.
- Keep the tender squash in a food processor or blender along with the chicken stock. The quantity of stock depends on what your blender or food processor will need to enable you to puree the squash. Before mixing the puree to the pot with the remaining stock, please take off the bay leaf and the bouquet garni as they have done their work and are no longer required.
- Cook on low heat for around twenty minutes to let the bisque to thicken.
- Stir in the cayenne pepper 1/6 tsp at a time, taste the bisque, and mix the leftover until it is either all in or tangy enough for your tongue.