Top

Delicata Squash Bisque

Hearty and satisfying.

Ingredients

9

Count

Ready In

PT10M PT60M

70

Mins

Difficulty

Medium


Step 1

Preheat oven to 400°F.

Step 1 -- Preheat oven to 400°F.

Step 2

Halve squash and scrape out the seeds. Place the squash on a rimmed baking sheet, cut side up, and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown.

Step 2 -- Halve squash and scrape out the seeds. Place the squash on a rimmed baking sheet, cut side up, and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown.

Step 3

While squash is roasting, put the cashews and 1/2 cup veggie broth in the blender. Begin pulsing to incorporate, eventually turning the blender all the way on. With the blender running, slowly add the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until the mixture is very, very smooth. Set the cashew cream aside. If your blender can't get the cream completely smooth, strain it before adding it to the soup.

Step 3 -- While squash is roasting, put the cashews and 1/2 cup veggie broth in the blender. Begin pulsing to incorporate, eventually turning the blender all the way on. With the blender running, slowly add the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until the mixture is very, very smooth. Set the cashew cream aside. If your blender can't get the cream completely smooth, strain it before adding it to the soup.

Step 4

Remove squash from the oven. Using a spatula, scoop out the pulp from the peel and transfer it to a large soup pot.

Step 4 -- Remove squash from the oven. Using a spatula, scoop out the pulp from the peel and transfer it to a large soup pot.

Step 5

Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let it simmer for 20 minutes, covered.

Step 5 -- Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let it simmer for 20 minutes, covered.

Step 6

Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. Note: only fill a blender container halfway with hot liquids, and be aware of the steam when you remove the lid.

Step 6 -- Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. Note: only fill a blender container halfway with hot liquids, and be aware of the steam when you remove the lid.

Step 7

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and pepper. Ladle soup into bowls and garnish with extra cashew cream drizzled on the top and some fresh black pepper. Little swirls of cashew cream look nice.

Step 7 -- Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and pepper. Ladle soup into bowls and garnish with extra cashew cream drizzled on the top and some fresh black pepper. Little swirls of cashew cream look nice.

Share it:

No Comments

Post a Comment

Ingredients

  • 3 pounds delicata squash (2 pounds after prepping)
  • Olive oil for roasting
  • 4 Cups vegetable broth
  • 1 tsp thyme
  • Black pepper
  • 1-1/2 tsps sea salt
  • CASHEW CREAM INGREDIENTS
  • 1 Cup raw unsalted cashews
  • 1 Cup vegetable broth, divided

You may also like these recipes