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Butternut Squash Bisque

This weather is not cooperating with my dinner plans for the week but I'm not letting that stop me. Despite us being officially in November, the temperature today was a whopping 83 degrees!

Mother Nature has some nerve! ....but so do I and I have already done my grocery shopping for the week so Butternut Squash Bisque is what's for dinner tonight!

This recipe is vegetarian but can easily be made vegan if you like, and it makes two servings.

Here's what you'll need:

2 tbsp butter

1 tbsp olive oil

6-10 sage leaves

10 oz butternut squash, peeled and diced into 1" cubes

4 oz yellow onion, small diced

1/2 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/8 tsp nutmeg

1/2 tsp chili powder

12 oz vegetable stock

1 tsp kosher salt

4 oz heavy cream

In a medium sauce pan, melt butter and olive on medium heat. Carefully add sage leaves in to the pan in a single layer and cook until sage leaves are toasted and crispy. Carefully remove the leaves and set aside for later.

To that same pan add your diced butternut squash, spices and vegetable broth. Simmer on medium heat for 10 - 15 minutes or until squash is soft (and can easily be mashed with a fork). Use an immersion blender to puree vegetables and broth until mixture is smooth and free of chunks. Once smooth, add heavy cream and salt to taste.

For serving top with crispy sage leaves and crotons.


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