Roasted Honeynut Squash Bisque

This simple soup is like the one we made at Ethan's Applewood Smokehouse.
Print Recipe
Course Appetizer, Side Dish
Cuisine American

Equipment

  • Blender

Ingredients
  

  • 1 Butternut or Honeynut Squash halved, seeds removed, skin on
  • 2 tablespoons Unsalted Butter
  • Salt and pepper
  • Granulated garlic
  • Red pepper flakes optional
  • Chicken or Vegetable Broth
  • Heavy cream
  • Pure maple syrup to taste
  • Creme fraiche optional, for garnish
  • Roasted pumpkin seeds optional, for garnish
  • Fried sage leaves optional, for garnish

Instructions
 

  • Preheat oven to 425 degrees F.
  • Place squash halves, cut side up, on a parchment or foil lined baking sheet. Break butter into pieces on top of squash and in cavity. Sprinkle with salt, pepper, granulated garlic, and red pepper flakes. Place in the oven.
  • Bake 30 to 45 minutes, until squash is fork tender.
  • Chunk up cooked squash and place into blender along with cream, stock, and maple syrup. Pulse and blend until smooth. (Use caution when blending hot liquids, do not over-fill blender!)
  • Run the soup through a strainer to remove thickness and create a smoother soop.
  • Garnish with a drizzle of creme fraiche, roasted pumpkin seeds, and fried sage leaves.

Notes

Pair this with Autumn Harvest cider!