Roasted Butternut Squash Bisque

Yield: About 2 quarts / 64 oz

Servings:

• 8 servings at 8 oz as a substantial soup

• 9 servings at 7 oz as a first course

• 10–12 servings at 5–6 oz for a smaller starter

Ingredients

• 1 medium-large butternut squash, about 2½–3 lb whole

• 1 medium yellow onion, diced

• 1 medium carrot, diced

• 1 celery rib, diced

• 3 garlic cloves

• 2 tbsp olive oil

• 1½ tbsp unsalted butter

• 3½–4 cups low-sodium chicken stock, plus more as needed

• 1/2 cup heavy cream

• 3 fresh sage leaves

• 2–3 sprigs fresh thyme

• 1 bay leaf

• Pinch freshly grated nutmeg

• 1–2 tsp apple cider vinegar

• Kosher salt

• Freshly ground black pepper

Method

Heat oven to 425°F.

Peel the squash, remove seeds and cut into roughly 1-inch cubes. Toss with olive oil, salt and pepper.

Spread on a sheet pan and roast 35–45 minutes, until completely tender with good caramelization around the edges. Don't be afraid of some color. That's flavor.

Meanwhile, melt butter in a saucepan or small stockpot. Add onion, carrot and celery and sweat over medium-low heat for about 8–10 minutes without heavily browning.

Add garlic and cook another minute.

Add roasted squash, 3½ cups chicken stock, sage, thyme and bay leaf. Bring to a gentle simmer and cook 20–25 minutes. (If you can tie the herbs together in a bundle, its called a Bouquet Garni, using butcher’s twine – it will be much easier to retrieve)

Remove bay leaf, sage and thyme stems.

Purée thoroughly with an immersion blender until completely smooth. For an extra-refined bisque, run it through a fine-mesh strainer.

Stir in heavy cream and a small pinch of nutmeg.

Adjust the consistency with additional chicken stock. You're looking for silky and pourable, but substantial enough to coat the spoon.

Finish with 1 teaspoon cider vinegar, taste, and add more only if needed. Adjust salt and pepper