Southwestern Butternut Squash Bisque

Southwestern Butternut Squash Bisque

By Chef Perry on Jan 03, 2020

I've made butternut squash soup many, many times, but this time I was pairing this one with as part of a Mexican dinner, and it turned out to be the best version I've ever made.

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Yield: 4 to 6 servings

I've made butternut squash soup many, many times, but this time I was pairing this one with as part of a Mexican dinner, and it turned out to be the best version I've ever made. 

Most of these ingredients you probably already have in your cupboard.

If you want a lighter version, use 2% instead of heavy whipping cream (but...I'd recommend the cream.)

Prep: 30 min Cook time: 1 hour       Total Time: 90 min

Ingredients:

  • 1 whole butternut squash 2 shallots, diced and divided
  • 4 garlic cloves, peeled and minced 3 tbsp olive oil
  • 1 Tbsp salt 1 Tbsp pepper
  • 1 Tbsp. ground cumin 1 Tbsp. chili powder
  • 1 Tbsp. smoked paprika 4 Tbsp. Exo Cricket Powder
  • ½ stick butter 2 ½ cups vegetable stock
  • Dash of cayenne (optional) 1 cup heavy cream
  • 1 Tbsp. Worcestershire sauce ¼ cup fresh chopped cilantro

Instructions: 

Preheat the oven to 350F.

butternut squash cut

Cut the squash in half, lengthwise, and remove the seeds with a spoon. Cut a flat spot on the bottom of each rounded end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.

To the squash halves, spread half of the shallot, and half the garlic on each.

butternut squash with garlic and shallots

Drizzle with 1 Tbsp. of olive oil and (in a small bowl) combine 1 tablespoon each of the salt and freshly cracked pepper, the Exo Cricket Powder, and half of each of the cumin, chili powder, and paprika.

Roast in the hot oven about an hour, until the squash is very tender and the surface is starting to caramelize and collapse.

butternut squash roasted

Allow to cool (make a few cuts to help cooling), and then remove the skin, and chop the flesh of the squash.

In a large saucepan, heat the butter and remaining olive oil over medium-high heat and when melted, add the remaining diced shallots and sauté until they are starting to caramelize, about 5 to 6 minutes.

garlic and shallots caramelization

Add ½ cup of the chicken stock and stir.

Reduce the heat to medium-low and add in the reserved squash and the remaining stock. butternut squash soup in blender

Stir, and then pour into your blender for food processor and hit the "puree" button.

The puree will be very thick. Stir in the cream and Worcestershire sauce. 

Taste, and add in the remaining spices to your liking, and heat slowly over medium-low heat.

When the mixture comes to a slow simmer, mix again with a whisk and turn heat to low.

Ladle into soup bowls and serve with a sprinkle of fresh chopped cilantro.

 

Cook up another warm and wintry dish with our Vegetarian Gravy and Mushroom Bourguignon

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