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Roasted Butternut Squash Bisque



ROASTED BUTTERNUT SQUASH BISQUE
Atlanta Bread Company Copycat Recipe

Makes 4 1/2 cups

1 medium butternut squash, peeled, seeded and cut into 1 inch cubes
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, chopped
2 cups vegetable stock
2 tablespoons light brown sugar
1/2 teaspoon salt
1/8 teaspoon curry powder
pinch of cumin
pinch of cinnamon
pinch of nutmeg
pinch of sage
pinch of allspice
pinch of white pepper
1 cup heavy cream
whipped cream or chopped roasted nuts, for garnish

Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Arrange the squash cubes on prepared baking sheet and roast 35 minutes or until tender. When squash is done, melt butter in a large stockpot. Add onions and garlic and saute over medium heat until transparent but not browned, about 5 minutes. Add roasted squash cubes and cook 3 minutes more. Stir in stock, sugar, salt, curry powder, cumin, cinnamon, nutmeg, sage, allspice and white pepper. Simmer 5 minutes. Remove from heat and add cream.

In the jar of a blender, or using an immersion blender, carefully puree soup until it reaches a smooth, even consistency. If using the blender, allow the soup to cool slightly before pureeing and be very careful. Taste for sweet and salty balance and adjust seasonings if necessary. Serve immediately, garnished with whipped cream or nuts if desired.


3 comments:

  1. This recipe is awesome. The weather turned cool today and we are having this with sandwiches for our dinner. Only changes to this recipe is that I decided to double it and while roasting the butternut squash I also roasted the garlic slicing the top, drizzling with olive oil and wrapping in foil. This gave a very mild roasted garlic paste to use to taste. I'm also planning to freeze part of this batch prior to adding the cream

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