A nourishing thick, creamy, and rich butternut squash soup. With a hint of tang for balance, this soup presents well. Serve and impress with the novel maple and pumpkin seed brittle and a dollop of sour cream. Ahh, now it's on a new level! Note: The soup base is so versatile that it will also get you started with ideas for several different soups in the future.
Butternut Squash BisquePREMIUM
SERVING: 2 People
TIME: 1 hr 10 min
- 【Butternut Squash Bisque】 ㅤ ㅤ
- 3 tbsp Butter
- ½ half Red onion
- ½ tsp Ground black pepper
- 2 cloves Garlic
- ¼ tsp Cinnamon Powder
- ⅛ tsp Cayenne Pepper Powder
- 3 sprigs Thyme
- 4 cups Chicken stock, low sodium
- 4 lb. Butternut squash
- 2 tsp Salt, divided
- 1 tsp Ground black pepper, divided
- 1 cup Half & Half
- 1 tbsp Lemon, juiced
- ¼ cup Sour cream
- 【For The Pumpkin Seeds】 ㅤ ㅤ
- 2 tbsp Vegetable oil
- ¼ cup Maple syrup
- ¼ tsp Cinnamon
- ½ tsp Salt
- 1 cup Pumpkin seeds
- 【Sandwich】 ㅤ ㅤ
- 4 slices Sourdough Bread
- 4 tbsp Whole Egg Mayonnaise
- 6 slices Cheese
In a large saucepan, heat butter over medium. Add onion, salt, pepper, garlic, cinnamon, cayenne, and thyme. Cook, stirring occasionally until onion is softened, 5 to 7 minutes.
Add broth, squash, salt, and pepper. Bring to a boil; reduce to a simmer, add half-and-half, and cook until squash is tender about 20 minutes.
In a large bowl, whisk oil, maple syrup, cinnamon, and salt until combined.
Toss pumpkin seeds to coat.
Place on a parchment-lined baking sheet.
In 350°F/180°C oven, roast seeds 15-20 minutes until maple reduced and nuts brown, stirring every 5 minutes. Remove and cool completely to harden.
Add Half & Half to the soup.
Lay-out the slices of bread, coating slices with mayonnaise.
Heat a heavy-bottomed saute pan on medium heat until lightly smoking. Place the sandwiches, mayo-side down on the skillet. Lay the slices of cheese on the remaining bread slices.
Coat the top slices with remaining mayonnaise. After 2 minutes or when the bottom is golden-brown, flip the sandwich. Cook the other side for additional 2 minutes and remove it from heat.
Remove herbs from the soup.
Working in batches, puree in a blender until smooth.
Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.