Butternut Squash Bisque
Product Description
Butternut Squash Bisque
1 squash
4 T olive oil salt
pepper
1/2 medium yellow onion
1/2 stick butter
2 cloves of garlic
thyme
1 C milk
2 t nutmeg
3 C chicken stock
DIRECTIONS
Preheat the oven to 375°. Place the squash pieces on a sheet pan and drizzle with olive oil. Season with salt and white pepper. Roast in the oven until the squash flesh is fork tender, about 90 minutes. Remove the squashfrom the oven and set aside to cool slightly. Scoop out the flesh and discard the skin. In a large stockpot set over medium heat, saute onion in butter until translucent. Add garlic, thyme and nutmeg. Add squash, milk and stock. Blend with immersion blender. Simmer until ready to serve.
1 squash
4 T olive oil salt
pepper
1/2 medium yellow onion
1/2 stick butter
2 cloves of garlic
thyme
1 C milk
2 t nutmeg
3 C chicken stock
DIRECTIONS
Preheat the oven to 375°. Place the squash pieces on a sheet pan and drizzle with olive oil. Season with salt and white pepper. Roast in the oven until the squash flesh is fork tender, about 90 minutes. Remove the squashfrom the oven and set aside to cool slightly. Scoop out the flesh and discard the skin. In a large stockpot set over medium heat, saute onion in butter until translucent. Add garlic, thyme and nutmeg. Add squash, milk and stock. Blend with immersion blender. Simmer until ready to serve.
