Velvety Butternut Squash Bisque
Serves 225 mins prep70 mins cook
It’s all you need on a cool Autumn day. This comforting soup has so much flavor and it will make your home smell delightful!
0 servings
What you need
Instructions
1. Preheat over at 400 F; 2. Peel and chop butternut squash; season with olive oil, salt and pepper, add sage leaves and roast for about 45 mins; 3. Chop and sauté shallot in olive oil and butter until caramelized; add in roasted squash, vegetable stock, and bring to boil and blend the the soup; adjust salt if needed; stir in heavy cream, brown sugar and nutmeg; 4. Serve with a drizzle of cream and some of the roasted sage leaves and get ready to cozy up!View original recipe