This soup is great example of a traditional bisque but with out the crustaceans. technically it would be called a cream soup, but the term bisque also points to the pureed roasted vegetables accompanying the cream. Plus, "bisque" sounds prettier than "cream soup". You can also swap the squash for tomatoes to make a tomato bisque or any other fresh ingredients. Experiment with seasonings and garnishments, allowing them to tell the story of what is inside.
- 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded halved
- Unsalted butter, melted, for brushing
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- 1/4 cup honey
- 1 teaspoon minced fresh ginger
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
Directions1. Heat the oven to 400 degrees F.
2. Place the squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
3. Scoop the flesh from the skin into a 6-quart pot.
4. Add the broth, honey and ginger.
5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
6. Using a stick blender, puree the mixture until smooth.
7. Stir in the cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream.