Roasted Butternut Squash Bisque with Almonds is a fragrant, creamy and delicately flavored soup. I hope you will enjoy this soup as well as we are.
Note: Freezing pumpkin. It is easy to enjoy pumping recipes year-round, but you must do some freezing. Clean and peel the pumpkin and cut into large pieces, about 4 inches square. Blanch in boiling water that contains the juice of a lemon and 2 or 3 tablespoons of olive oil, for about 4 minutes. Drain and cool the pieces; seal in plastic bags and freeze. Then you will be ready for some great early traditional dishes all year.
If you wish to prepare mashed pumpkin for freezing, do so without hesitation. Clean and peel the pumpkin pieces and steam until very tender. Run them through your food processor and put in plastic freezing containers. Squeeze a little fresh lemon juice on top to prevent browning in the freezer.
Roasted Butternut Squash Bisque with Almonds
- 2 Tbsp. butter
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and finally chopped
- 1 medium about 2 lb. butternut squash, peeled, seeded and cubed
- 2 Tbsp. olive oil (for roasting the squash)
- 5-6 cups vegetable or chicken stock
- 1 tsp. smoked paprika
- 1 tsp. turmeric
- 1 tsp. coriander
- salt and freshly ground pepper to taste
- 3/4 cup sliced almonds, lightly toasted
- fresh thyme to garnish
- fresh chives, chopped, to garnish (optional)
Preheat the oven to 425F.
On a baking sheet, layer the squash and sprinkle the olive oil, salt, and pepper. Toss it with hands to disperse and coat evenly.
Roast for about 20 minutes, tossing after 10 minutes or so, that they bake evenly.
Melt the butter in a large pan. Add the onion, carrot and cook over medium heat for about 5 minutes. Add the roasted squash (save some for serving, about 1 cup), chicken stock, paprika, turmeric, and coriander. Bring to the boil. Reduce the heat to low, cover the pan and simmer gently for about 15 minutes until all the vegetables are soft.
Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and season with salt and pepper. Reheat gently.
Ladle the soup into the warm bowls. Scoop few tablespoons of saved roasted squash, and sprinkle with almonds. Speckle the soup very lightly with a pinch of paprika. Garnish each serving with fresh thyme and chives and serve hot.