Easy Butternut Squash Bisque
Easy to follow butternut squash bisque recipe – made from freshly roasted butternut squash, onions and carrots. Blended into a smooth creamy bisque. Goes well with a crusty roll or baguette!
Ingredients
- 1 butternut squash
- 1 Onion
- 2 Carrots
- 700 milliliters Vegetable stock
- 1 teaspoon nutmeg
- Seasoning ((salt & pepper))
Instructions
Pre-heat your oven to 200°C
Cut the butternut squash in half length ways. This can be tricky – it’s best to start from the middle and cut to one end then turn it around and cut from the middle again, to the other end.
Spoon out as much of the seeds and stringy bits as possible. You might not get them all out, that’s OK. Drizzle with olive oil and season.
Place butternut squash on a baking tray – seasoned side down (flat side). It’s best to line your baking tray with foil. Cook for approximately 1 hour or until you can easily push a knife through. Turn them over and allow to cool.
Chop onion and carrots and prepare the vegetable stock.
Spoon out the meat of the butternut squash into a bowl.
Add the butternut squash and nutmeg then combine.
Add Vegetable stock and mix everything together.
Simmer until the carrots soften.
To make it a real bisque, pour in the cream and stir.Now it’s time to blend it all together. Either with a hand blender or a traditional blender. Blend until smooth.
Choose your favourite bowl and pour.
