Imagine a velvety, luxurious soup that captures the essence of autumn in every spoonful - our Rosemary Butternut Squash Bisque is that magical dish! This recipe isn't just a meal; it's a warm embrace on a chilly evening, blending the sweet, nutty flavors of butternut squash with the aromatic whispers of rosemary. Perfect for those seeking a gourmet experience that's surprisingly simple to create, this bisque will elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1 cup cream
- Salt and pepper to taste
- Challah bread for serving
Instructions
- Prepare the butternut squash by peeling and removing seeds, then carefully cube into 1-inch pieces to ensure even cooking.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and softened, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Introduce cubed butternut squash to the pot, stirring to combine with onions and garlic. Cook for 3-4 minutes to begin softening the squash.
- Pour vegetable broth into the pot, ensuring squash is fully submerged. Sprinkle dried rosemary, salt, and pepper into the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer covered for 25-30 minutes until squash is completely tender and easily pierced with a fork.
- Remove pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Stir in cream, adjusting seasoning with additional salt and pepper to taste. Gently reheat if needed.
- Serve hot in bowls, garnished with a light drizzle of cream and fresh rosemary sprig. Slice and toast challah bread to accompany the bisque.
Tips
- Choose a fresh, firm butternut squash with smooth, unblemished skin for the best flavor and texture.
- Take time to properly cube the squash into uniform 1-inch pieces to ensure even cooking.
- Use an immersion blender for the smoothest consistency, but if using a standard blender, work in small batches and be careful with hot liquids.
- Don't rush the sautéing of onions and garlic - this builds a flavor foundation for the entire dish.
- For an extra luxurious touch, toast your challah bread with a light brush of olive oil and a sprinkle of sea salt.
- If you prefer a lighter version, you can substitute heavy cream with half-and-half or a plant-based alternative.
- Fresh rosemary can be substituted for dried, using about three times the amount.
- The bisque can be made ahead and reheated, often tasting even better the next day as flavors develop.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
