It is that time of the year again! Butternut squash, pumpkin, and all kinds of winter squashes are in season, so it is time to incorporate these delicious and nutritious vegetables into our diets as much as possible.
Today’s dish is creamy, sweet and savory Butternut Squash Bisque. I made it with the oven roasted butternut squash for two reasons: First, it retains more nutrients when roasted verses when boiled on a stove top, second, I am not a fan of peeling and chopping it; you know what I am talking about if you have done it before.
So let’s get cooking.
1 butternut squash
2-3 tbsp light oil or butter
1 medium onion, chopped
2 medium potatoes, peeled, cubed
4 cups chicken or vegetable stock (Add another cup of stock for thinner consistency.)
1 tbsp fresh oregano
¼ tsp celery seed
1 to 2 tbsp chives or dill, chopped
Salt and pepper to taste
1 cup sour cream or Greek yogurt
2 to 3 cloves garlic, minced
Salt to taste
Prep: 2 min Roast: 45 min Cool: 5 min Total: 52 min
Preheat the oven to 375 F.
Cut the squash in half lengthwise. Remove the seeds. Brush with some oil, and sprinkle with a little salt.
Line a baking sheet with parchment paper. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes or until the flesh is fork tender. Set it aside to cool slightly.
With a spoon, separate the flesh from the skin. Reserve 3 cups for the bisque.
Prep: 5 min Cook: 28 min Cool: 10 min Total: 43 min
Heat the oil in a large pan. Add the onion and celery seed and cook covered over medium-low heat for 5 minutes. Stir in the potatoes; replace the lid, and simmer on low for 10 minutes.
Pour over the chicken stock, and bring to a boil. Add the oregano. Lower the heat to medium-low and cook for another 10 minutes or until the potatoes are fork tender.
Stir in the squash, salt and pepper, and cook for 3 minutes. Remove the soup from the stove, and let it cool for 10 minutes.
Transfer the soup into a blender and process until creamy. Pour the bisque back into the pan to reheat.
Prep: 1 min
Mix the garlic, salt and yogurt in a small bowl.
Serve the bisque with a dollop of the dressing, and garnish it with the chives.