📝 About This Recipe
This luxurious bisque celebrates the deep, caramelized sweetness of oven-roasted butternut squash, elevated by the aromatic warmth of fresh sage and a hint of nutmeg. Naturally gluten-free, the soup achieves its signature silkiness through a slow simmer with aromatic root vegetables and a touch of heavy cream rather than flour-based thickeners. It is a quintessential autumn comfort dish that balances savory depth with a delicate, honeyed finish, making it an elegant starter or a cozy main course.
🥗 Ingredients
The Roast
- 3 pounds Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup (grade A dark preferred)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
The Aromatics and Base
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 4-5 cups Vegetable or Chicken Stock (low-sodium, gluten-free certified)
- 6-8 pieces Fresh Sage Leaves (whole)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 cup Heavy Cream (at room temperature)
For Garnish
- 1/4 cup Roasted Pepitas (pumpkin seeds)
- 2 tablespoons Crème Fraîche (for swirling)
- 2 sprigs Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet.
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3
Roast the squash for 30-35 minutes, tossing halfway through, until the edges are golden brown and caramelized and the centers are fork-tender.
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4
While the squash roasts, melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
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5
Add the diced onion and carrots. Sauté for 8-10 minutes until the onions are translucent and the carrots have softened slightly.
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6
Stir in the minced garlic, grated ginger, and whole sage leaves. Cook for 1-2 minutes until highly fragrant, being careful not to burn the garlic.
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7
Add the roasted butternut squash into the pot, scraping any caramelized bits from the parchment paper into the pot as well.
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8
Pour in 4 cups of stock, the nutmeg, and additional salt and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
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9
Remove the whole sage leaves if you prefer a milder flavor, or leave them in for a more robust herbal profile.
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10
Using an immersion blender, puree the soup until completely smooth. Alternatively, transfer to a stand blender in batches, ensuring you vent the lid to allow steam to escape.
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11
Stir in the heavy cream and return the pot to low heat. If the bisque is too thick, add the remaining cup of stock until your desired consistency is reached.
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12
Taste and adjust seasoning with more salt, pepper, or a tiny squeeze of lemon juice to brighten the flavors.
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13
Ladle the hot bisque into bowls. Garnish with a swirl of crème fraîche, a sprinkle of toasted pepitas, and fresh thyme leaves.
💡 Chef's Tips
Roasting the squash is essential; it develops sugars that raw simmering cannot replicate. For a vegan version, substitute the butter with coconut oil and the heavy cream with full-fat canned coconut milk. Always use room temperature cream when adding it to hot soup to prevent curdling. If using a stand blender, never fill it more than halfway with hot liquid to avoid 'explosions' from steam pressure. A microplane is the best tool for grating fresh ginger and nutmeg for the finest texture.
🍽️ Serving Suggestions
Pair with a crisp, gluten-free artisan bread toasted with garlic butter. Serve alongside a bright kale and apple salad with a cider vinaigrette. A chilled glass of Chardonnay or a dry Hard Cider complements the squash's sweetness beautifully. For a protein boost, top with crumbled crispy pancetta or bacon. Excellent as a 'shooter' appetizer for holiday parties served in small espresso cups.