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Butternut Squash Bisque
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5 from 1 vote

Butternut Squash Bisque

We had the most delicious Butternut Squash Soup while staying at The Royalton Hotel in NYC for my husbands birthday. They kindly gave me the recipe.
Prep Time35 minutes
Cook Time20 minutes
Total Time55 minutes
Servings: 4

Ingredients

  • 4 cups butternut squash, peeled and cut into medium dice
  • 2 cups heavy cream **for vegan, I'm sure you could substitute canned coconut milk, full fat.
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp cayenne
  • zest of one orange
  • 1 tbsp honey
  • salt & pepper to taste ** you know I prefer the pink salt.
  • sage to top
  • creme fraiche to top

Instructions

  • Roast butternut squash in oven at 350 (with olive oil, salt and pepper) for 30-35 minutes, until tender.
    Transfer roasted squash to pot with heavy cream and all other ingredients. Cook on med-low heat until heavy cream has come to a simmer.
    Transfer entire mixture to a blender and blend on high until smooth; season to taste with salt and pepper.
    Serve in a cool soup bowl and top with creme fraiche and sage. To make even more extra, roast some of the squash seeds and also top with them!