Oven-Roasted Butternut Squash Bisque
Toss the roasted squash seeds on top to garnish the soup. These seeds are edible.
Serves: 4Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium
- 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
- 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.