Author Notes
I'm a California girl through and through so adding a little heat in the form of smokey chipotle peppers was a no brainer when updating my traditional bisque recipe. This recipe goes great with just about any winter squash. - aliciaceleste —aliciaceleste
Test Kitchen Notes
This recipe is great for a cold fall or winter day. The sweetness of the butternut squash was enhanced by the spiciness and the smokiness of the chipotle. We very much enjoyed this flavor combination. The recipe came together quickly and easily. Roasting the halved butternut squash with the skin on is a great tip... we all know how troublesome it can be to peel butternut squash. - adamnsvetcooking —The Editors
Ingredients
- Bisque
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1
medium butternut squash
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2 tablespoons
canola oil
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1 teaspoon
canola oil
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1 cup
diced white onion
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1
rib of celery
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1
medium carrot, peeled and diced
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2
garlic cloves, minced
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6 cups
vegetable stock
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1
chipotle pepper in adobo sauce
- Toasted Butternut Squash Seeds
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seeds from one medium butternut squash
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1 teaspoon
brown sugar
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1 teaspoon
canola oil
Directions
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Preheat the oven to 400oF. Line a baking sheet with non-stick foil or parchment paper.
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Cut the squash in half and scoop out the seeds and membranes. Place seeds and membranes in a colander and separate the membranes from the seed, discarding the membranes. Run them under cold water then set aside.
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Spread 1 teaspoon of canola oil evenly across the flesh of the butternut squash. Place squash, cut side down on the prepared baking sheet and roast for 45 minutes or until tender.
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Warm remaining 2 tablespoons of oil in a medium stockpot over medium heat. Add the onion, celery and carrot and sauté until carrots are bright orange and tender, about 10 minutes. Add garlic and sauté for an additional minute. Add the flesh of the roasted butternut squash to the stockpot along with vegetable stock and stir to combine. Reduce heat to low, cover and simmer for 30 minutes.
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While soup is simmering prepare Toasted Butternut Squash Seeds. Preheat oven or toaster oven to 300oF. Line a baking sheet with parchment paper. Toss seeds, brown sugar and olive oil together in a small bowl. Spread in one even layer on prepared baking sheet and bake until toasted, about 30 minutes. Set aside.
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Remove soup from heat and, in two batches, puree the soup in a blender adding the chipotle pepper to one of the batches. Return back to the stockpot and warm through. Ladle into serving bowls and top with toasted butternut squash seeds.
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