How about a bowl of warmth that’s beautifully smooth, creamy, and sweet that can keep you warm through the cold winter night? My creamy sweet butternut squash bisque can absolutely satisfy you and some more!
How are you guys holding up in this wintery miserable weather? If you live where you do not have to wear multiple layers of clothes to keep yourself from freezing, good for you and I very much envy you. For those of you who are however, suffering through these nasty cold winter, I have a perfect soup recipe to keep you warm for the season! Actually, my creamy sweet butternut squash bisque is perfect soup for all sorts of weather, in my humble opinion. Shall we begin?
Right before the end of last year, my company invited all the employees to a company holiday luncheon. It was nice to get out of our lab/office and have a wonderful lunch with all of my co-workers but what was really great about that luncheon was this butternut squash bisque I had as an appetizer. OMG, guys. It was so smooth, silky, creamy, rich, sweet, and absolutely delicious. If the warmth that you feel sitting in front of a fireplace with your favorite blanket on has a taste, this is it!
During the holiday break, I was determine to recreate this wonderful soup that gave me a virtual hug in my mouth. I tried different recipes and tweaked it here and there to create something that is very similar to what I’ve tasted at my company luncheon.
The soup itself is really easy to make. You sauté some onion and cooked/roasted squash and sweet potato. Add some broth and blend until smooth. The difficulty level of this recipe is literally “EASY”. However, there is one part that can be very dangerous and difficult. That is cutting the darn butternut squash in half!
Guys, butternut squash (and all winter squash) is delicious and nutritious but it is extremely hard. Please, please be careful cutting them. I actually bought a rubber mallet from a home improvement store and use that to tap my knife to cut through the squash. Once you succeed in cutting the squash, everything else should be easy peasy 🙂
Another amazing thing about my soup is it can be made vegan. Did you hear me? Yes, it can be made VEGAN!! If you use the broth that I use and do not add cream at the end, my creamy and sweet butternut squash bisque can be totally vegan friendly. I have been using Orrington Farms’ broth base & seasoning (chicken flavor). This stuff really taste like chicken broth, guys. I don’t know what kind of magic is in this bottle but I think this will always exist in my pantry from now on.
So there you have it! My creamy sweet butternut squash bisque is totally going to help you survive this mean cold wintery nights! Happy eating, guys.
- 2 small to medium size butternut squash
- 1 tablespoon olive oil + 2 tablespoons olive oil
- Salt and pepper
- ¼ teaspoon cinnamon + ¼ teaspoon cinnamon
- 1 large onion, finely chopped
- 1 medium size sweet potato
- 1 tablespoon coconut oil
- ¼ teaspoon nutmeg
- 3 cups vegan chicken broth (3 cups water + 4 teaspoons vegan chicken flavor seasoning powder)
- 1 cup apple juice
- ½ cup heavy cream (for non-vegan version)
- ½ cup half and half (for non-vegan version)
- Preheat oven to 350F
- Cut butternut squash in half (length wise) and take out/scoop out the seeds and inner membrane.
- Cut sweet potato in half length wise.
- Drizzle olive oil on cut sides of butternut squash and sweet potato so the surface is coated with oil.
- Sprinkle with salt, pepper, and cinnamon. It should be a very light sprinkle.
- Place the squash and sweet potato cut side down on a baking sheet and cover with foil. Bake for 1 to 1 and a half hour. Take it out of the oven and let it cool.
- While the squash and sweet potato are cooling, heat the dutch oven (or a large size heavy pot) in a medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of coconut oil. You won't taste the coconut flavor in the soup but it really brings out the sweetness of the squash.
- Add the onion and cook until it’s translucent.
- Once the onion is translucent, stir in ½ teaspoon of salt, ¼ teaspoon pepper, ¼ teaspoon nutmeg, and ¼ teaspoon cinnamon. Cook for another minute.
- Lower the heat to low and scoop out the cooled butternut squash and sweet potato (I used a big spoon and it should be easy to scoop the meat out) and add them to the pot.
- Stir to breakup any big chunks. Cook them until the fiber of the squash and sweet potato breaks down a little. The mixture should resemble chunky apple sauce.
- Once the mixture feels soft, stir in 3 cups of broth and 1 cup of apple juice. Bring the mixture to a simmer.
- Place a lid and let it simmer for additional 5 to 10 minutes.
- Using an immersion blender, blend the mixture until very smooth.
- If you would like a vegan version of butternut squash bisque, STOP here and enjoy.
- If you would like extra creaminess, add ½ cup of heavy cream and ½ cup of half and half (If you only have heavy cream, add ¾ cup. If you only have half and half, add 1 cup). Stir to mix and serve. Garnish the soup with drizzle of cream and/or sprinkle of cinnamon or nutmeg.