Butternut Squash Bisque

This creamy Butternut Squash Bisque blends roasted butternut squash, red pepper, and garlic into a silky soup topped with smoky andouille and a tangy goat cheese cream swirl. Cozy, elegant, and perfect for fall.

Course Appetizer, Soup

Cuisine American

Keyword butternut squash

Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings servings

Calories 548kcal

Author Lauren LeBlanc

Equipment

Large Dutch oven at least 5 quarts
baking sheet
Immersion blender or high speed blender

Ingredients

Butternut Squash Bisque

3½–4 pound butternut squash
2 red bell peppers
1 medium yellow onion
1 whole head garlic
1–2 tablespoons olive oil
Salt and pepper to taste
1 pound andouille sausage see note for substitutions
4 cups chicken stock
½ teaspoon black pepper
½ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
½ cup heavy cream
2 tablespoons butter
Fresh thyme or tarragon leaves

Goat Cheese Cream

2 tablespoons butter
½ cup heavy cream
4 ounces goat cheese

Instructions

PREP: Preheat the oven to 400°F. Line a large baking sheet with aluminum foil. Cut the butternut squash and red peppers in half lengthwise and scoop out and discard the seeds. Peel and quarter onion. Cut the top off of a head of garlic exposing the cloves, and put the garlic cut side up in one of the holes in the butternut squash. Coat the garlic very well with olive oil, and brush the rest of the cut sides of the vegetables with olive oil. Sprinkle lightly with salt and pepper.
3½–4 pound butternut squash, 2 red bell peppers, 1 medium yellow onion, 1 whole head garlic, 1–2 tablespoons olive oil, Salt and pepper to taste
ROAST: Roast for 50-75 minutes until squash is easily pierced with a fork.
SEAR: While the vegetables are roasting, slice the sausage into ⅓ inch coins. Heat a large heavy bottom pot or dutch oven over medium heat. Sear sausage until browned, about 8-10 minutes. Remove sausage with a slotted spoon and set aside on a paper towel lined plate.
1 pound andouille sausage
SCOOP & PEEL: When the roasted vegetables are cool enough to handle, scoop out the butternut squash flesh into the pot. Peel the thin membrane off the peppers. Squeeze the garlic cloves out of the peel. Discard peels and any burnt pieces of vegetables. Add peppers, onion, and garlic to the pot.
BLEND: Add chicken stock, black pepper, smoked paprika, and cayenne pepper and blend with an immersion blender, or transfer to a high speed blender, and blend until velvety smooth.
4 cups chicken stock, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper
SIMMER: Simmer the soup for 10–15 minutes or until desired consistency. Stir in heavy cream and butter and mix until combined. Turn off heat. Taste and salt and pepper if needed.
½ cup heavy cream, 2 tablespoons butter
MELT: While soup is simmering, melt butter over low heat in a small saucepan. Whisk in ½ cup heavy cream until smooth and warm. Remove from heat and stir in goat cheese. Whisk until smooth.
2 tablespoons butter, ½ cup heavy cream, 4 ounces goat cheese
SERVE: To serve, add bisque to a bowl and top with a swirl of goat cheese cream, seared sausage, and fresh herbs.
Fresh thyme or tarragon leaves

Notes

Substitute andouille for smoked sausage, Italian sausage, bacon, or pancetta.
Substitute tarragon for fresh thyme.
Gloves are handy for squeezing garlic.
Store in the refrigerator for about 4 days. Freeze for 3-6 months. If freezing, mix the goat cheese swirl into the soup first.
Reheat soup over medium-low heat until warmed through. Don’t boil. Reheat the
Make ahead: You can roast the vegetables and sear the sausage up to 2 days in advance. Store them separately in the fridge until ready to blend and simmer. The goat cheese crème can also be made a day ahead and rewarmed gently before serving.

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