Oven-Roasted Butternut Squash Bisque

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Toss the roasted squash seeds on top to garnish the soup. These seeds are edible.

Difficulty: Medium

Hands-on: 30 minutesTotal: 2 hours

Serves: 4

Ingredients

  • 3 lbs. butternut squash
  • 3 tsp. sesame oil, divided
  • ¼ tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 Tbsp. grated orange zest
  • 4½ cups vegetable broth
  • 2 cloves garlic, peeled and sliced
  • ½ tsp. sugar
  • ½ cup whole milk

Directions

  • Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds. Rinse the seeds clean and dry them with a towel. Brush the exposed flesh of the squash halves with 1 tsp. oil and sprinkle with pepper. Put squash halves on a foiled-lined baking sheet, cut side down; roast for 45 to 60 minutes, until tender.
  • While the squash roasts, coat the seeds with the rest of the oil and half of the cumin. Arrange the seeds on another foil-lined baking sheet in a single layer. Cover loosely with another piece of foil. Roast the seeds for about 10 minutes, turning them once.
  • Remove the squash from the oven and scoop the flesh into a soup pot. Add the chicken stock, orange zest, garlic, and the rest of the cumin. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes.
  • Using a blender or food processor, blend the mixture. Return it to the pot and add the sugar and milk. Heat it thoroughly. Toss the squash seeds on top and serve.

Recipe Information

Serves: 4

Ingredients

  • 3 lbs. butternut squash
  • 3 tsp. sesame oil, divided
  • ¼ tsp. ground black pepper
  • 1 tsp. ground cumin
  • 1 Tbsp. grated orange zest
  • 4½ cups vegetable broth
  • 2 cloves garlic, peeled and sliced
  • ½ tsp. sugar
  • ½ cup whole milk

Directions

  • Preheat the oven to 400°F. Cut the squash in half and scoop out the seeds. Rinse the seeds clean and dry them with a towel. Brush the exposed flesh of the squash halves with 1 tsp. oil and sprinkle with pepper. Put squash halves on a foiled-lined baking sheet, cut side down; roast for 45 to 60 minutes, until tender.
  • While the squash roasts, coat the seeds with the rest of the oil and half of the cumin. Arrange the seeds on another foil-lined baking sheet in a single layer. Cover loosely with another piece of foil. Roast the seeds for about 10 minutes, turning them once.
  • Remove the squash from the oven and scoop the flesh into a soup pot. Add the chicken stock, orange zest, garlic, and the rest of the cumin. Bring to a boil, then reduce to a simmer and cook for 20 to 30 minutes.
  • Using a blender or food processor, blend the mixture. Return it to the pot and add the sugar and milk. Heat it thoroughly. Toss the squash seeds on top and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium880mg
Total Carbohydrate44g
Dietary Fiber7g
Sugars11g
Protein5g