A few days ago, my mom, Kristy and I all went to Bates Nut Farm in Valley Center and it was the cutest! We grew up going to Bates every year and it just gets you in the fall spirit. If you’re a San Diego local or visiting the area during September- October, I would definitely check it out! There are so many varieties of pumpkins, gourds, and squashes!! There are also very cute goats, alpacas, horses, and ponies that you can pet! There is also a gift shop that sells oodles of sweet treats, fudge, pantry goods, sauces, and so much more! We left with a butternut squash because I had the vision of making this yummy bisque for my fam! I hope you enjoy this as much as we did.
Autumn Butternut Squash Bisque
Another go-to fall dinner dish in the line-up! It's so fun to make and personalize to your own. It can be a bit of a process, but just turn on that music playlist, podcast, or audio book and enjoy yourself for a little. Some people like to make a sweeter version of the soup by adding a dash of maple syrup and some extra cinnamon, and eat it with morning oatmeal or even on a piece of toast! Customize to how you like and enjoy for up to 3 days after!
Equipment
- 1 Immersion blender
Ingredients
Butternut Squash Bisque
- 2 peeled and roughly chopped medium sized butternut squash
- 1 roughly chopped yellow onion
- 3 tbsp olive oil
- ½ tsp sea salt
- 1 ½ cup chicken stock
- 1 cup oat milk
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp nutmeg
- 2 tsp cinnamon
Croutons
- 4 slices of sourdough bread, cubed
- 2 tbsp olive oil
- ½ tsp sea salt
- 1 tsp smoked paprika
Instructions
For the Bisque
- Preheat the oven to 400ºF. Place butternut squash, yellow onion, olive oil, and sea salt on a baking tray. Toss until fully coated.
- Bake for 40 minutes or until fork tender. See crouton instructions below and start now.
- Place fork tender butternut squash and onion into a large soup pot. Add chicken stock and immersion blend.
- Slowly add the oat milk until combined and desired consistency reached. Add more oat milk as needed for a thinner consistency.
- Add in sea salt, black pepper, nutmeg, cinnamon, and stir. Taste and add additional seasonings as desired.
Croutons
- While waiting for the squash and onions to bake, combine cubed sourdough bread, olive oil, sea salt, and smoked paprika on a sheet tray. Coat all bread pieces.
- Bake at 400ºF for 8-10 minutes or until golden brown.
Notes
*If you don’t have an immersion blender handy, you can just use any blender! I would recommend to pulse, so you still have some butternut squash chunks within the soup.
Toppings (optional)
- baked beet slices
- pumpkin seeds
- hemp seeds
