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Butternut Squash Bisque with Bone Broth and a swirl of cream in a white bowl sitting next to a dish towel and a slice of sourdough bread

Butternut Squash and Bone Broth Bisque

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Prep Time 17 minutes
Cook Time 1 hour 15 minutes

Equipment

  • Roasting pan or large baking sheet
  • large soup pot or dutch oven
  • Vegetable peeler
  • Kitchen towel
  • Immersion blender (or regular blender)

Ingredients
  

  • 1 whole butternut squash
  • 2-3 carrots diced
  • 1 large yellow onion diced
  • 4-6 garlic cloves peeled
  • 3 tbsp butter
  • 32 oz chicken bone broth or homemade chicken broth/vegetable broth
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • Olive oil or avocado oil
  • Pinch of salt and black pepper
  • Optional toppings: parmesan cheese, chives, sage leaves, dollop of sour cream, crispy bacon, maple syrup, or crusty bread

Instructions
 

  • Preheat oven to 375°F. Line and grease a roasting pan.
  • Cut the butternut squash in half, scoop out seeds with a vegetable peeler or spoon, and place on the pan. Drizzle with olive oil, add a pinch of salt and black pepper. Roast for 45 minutes, until tender.
  • While roasting, place a large pot over medium heat. Melt butter, then sauté yellow onion and carrots until soft.
  • Add chicken bone broth and garlic cloves. Simmer gently.
  • Remove squash skin, add roasted flesh to the pot. Simmer for 30 minutes on low heat.
  • Use immersion blender (or regular blender, letting soup cool slightly first) to blend into a creamy soup.
  • Stir in heavy cream, nutmeg, and cinnamon. Season to taste.
  • Serve hot soup in warm serving bowls with your favorite toppings.