Roasted Garlic and Butternut Squash Bisque Recipe

This Roasted Garlic and Butternut Squash Bisque is a creamy, flavorful soup that combines the sweetness of butternut squash with the rich, savory notes of roasted garlic. It’s a perfect choice for a comforting meal during the colder months.

The recipe is simple to follow and highlights the natural flavors of the ingredients. Ideal for serving as a starter or a main dish, this bisque is sure to impress.

Delicious Butternut Squash Bisque Recipe

This bisque features roasted butternut squash blended with garlic and vegetable broth, creating a smooth and velvety texture. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

1 medium butternut squash, peeled and cubed
1 head of garlic, roasted
1 medium onion, chopped
2 tablespoons olive oil
4 cups vegetable broth
1 cup coconut milk or heavy cream
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
Fresh herbs for garnish (optional)

Instructions

Prep the Squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
Roast the Garlic: While the squash is roasting, wrap the head of garlic in foil and place it in the oven for the last 20 minutes of roasting time.
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
Combine Ingredients: Once the squash and garlic are roasted, scoop the flesh from the squash and squeeze the roasted garlic cloves into the pot. Add the vegetable broth, salt, pepper, and nutmeg.
Blend the Bisque: Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
Add Creaminess: Stir in the coconut milk or heavy cream and heat gently over low heat. Adjust seasoning if necessary.
Serve: Ladle the bisque into bowls and garnish with fresh herbs if desired. Serve hot with crusty bread.