Roasted Butternut Squash BisqueFebruary 16, 2012
I really like winter soups, but they are usually too heavy to enjoy all that frequently. This is a really great light version of your traditional bisques adapted from a late 90’s Bon Appetit. Note of caution, it won’t freeze well once you add the milk into the soup.
You will need:
- 1 2-lb butternut squash, peeled, cubed into 1-inch pieces(about 6 cups)
- 5 T olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 T dry Sherry
- 3 c broth
- 2/3 c skim milk
- 2 t dried thyme
- Salt and pepper
Then you will…
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Toss the cubed butternut squash with 3 tablespoons of the olive oil in a large bowl. Season with salt and pepper.
- Spread the squash on the prepared baking sheet. Roast for 1 hour, stirring once or twice.
- After the squash is roasted, heat 2 tablespoons of the olive oil in a heavy large saucepan over medium-high heat.
- Add chopped onion and garlic and sauté until translucent, about 5 minutes.
- Add butternut squash and sauté about 5 minutes. Add tomatoes and sherry and cook until almost all liquid evaporates.
- Stir in the broth. Bring to boil. Reduce heat, cover and simmer until squash it very tender, stirring occasionally, about 10 minutes.
- Puree soup in blender in batches until smooth. Return soup to same saucepan.
- Stir in milk and thyme. Bring to simmer. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Top with dollop of yogurt if desired