Roasted butternut squash soup is a thanksgiving favorite that is perfect for any Georgia menu as the butternut squash is grown right here in our own state. But you don’t have to wait to for the holidays to make this delectable bisque. This recipe is for four servings, so if you are making it for the holidays, double it or even triple it. So help our local farmers and gather the following ingredients:
- 1 Tablespoon of extra virgin olive oil
- 1 Shallot, sliced
- 4 Medium cloves of roasted garlic
- 1 ½ Tablespoons of pumpkin pie spice
- ½ Tablespoon of crushed sage
- ½ Tablespoon of paprika
- 2-3 Cups of vegetable stock
- ½ Butternut Squash, Roasted (about 2 cups, canned will work as well)
- Salt and pepper to taste
- ¾ Cup of heavy cream
- Corn bread bites (3-4 per serving)
- 1 Cup of sharp cheddar cheese
Heat a large soup pot to medium high heat. Add the olive oil, shallot, garlic, pumpkin pie spice, sage, and paprika. Sweat the vegetables out for about 5 minutes, or until soft. The reason why you want to add the spices in at this point is to really make the flavors of the spices to pop.
Now add the vegetable stock, roasted butternut squash, and salt & pepper. Add all of the stock for a thinner bisque, and only 2-2 ½ cups of stock for a thicker bisque. Bring the soup up to a boil, and then reduce the heat to low, and simmer for about 10 minutes.
Ladle the soup into a blender and blend until smooth. Return the soup to the pot, with the heat turned off, and add the cream to the soup. Stir together until a light peach color.
Turn the oven onto broil. Ladle the soup into an oven-safe bowl. Crumple the corn bread bites on top and add some shredded cheese, just to cover the top of the bowl. Put in the oven for 1-2 minutes, or just until the cheese is melted. Serve immediately, and keep it spicy!
Watch how to make it now!