Creamy Roasted Butternut Squash Bisque

easy soup recipe Get the Recipe

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[{"selector":"#anim-6cdbf794-19f6-4530-b449-6e75107a6227 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Festive, bright, and seasonal, it's perfect for Thanksgiving or fall gatherings! Full Recipe

Ingredients Needed

Roast the Squash

Saute the Veggies

Scoop the Squash

Simmer

Blend

get the full recipe at sprigandspoon.com

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More Fall Recipes You'll Love

Creamy Roasted Butternut Squash Bisque

Ingredients Needed

Mirepoix (Onions, Carrots, Celery) Olive Oil Butternut Squash Garlic Fresh Herbs Vegetable Broth Heavy Cream Red Pepper Flakes

Roast the Squash

Cut the squash in half and brush it with oil. Roast it in the oven until fork tender.

Saute the Veggies

Saute the onion, carrots, celery, and garlic in some oil. Add the fresh herbs and spices.

Scoop the Squash

Remove the squash from its skin by scooping it out with a spoon.

Simmer

Add the broth and squash into the pot and simmer for about 10 minutes.

Blend

Add the heavy cream and blend until smooth.

get the full recipe at sprigandspoon.com

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