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