Roasted Butternut Squash Bisque

This past week, flu virus decided to ‘drop by’ to our household. So for about two weeks straight, we are just taking turn on getting sick. Not fun. Not only we are coughing, cleaning our nose constantly, and me, losing my voice, but also we barely have any appetite to chew on anything. So, to make sure that we still get a fair amount of vitamins and energy, AND not be bored with the traditional chicken noodle soup, this recipe of Roasted Butternut Squash Bisque came to our rescue.

In my personal opinion, again I’m not a professional-trained chef, besides butternut squash, the key or the must-have ingredients to butternut squash bisque is celery, carrot and onion. The combination of the three usually makes good vegetable broth. Then, you can pretty much add root-types of veggies in the bisque or soup. Hm, maybe next time, I’ll try making similar kind of soup and use a combination of root-and-leaf type of veggies. Lol… By now, you should notice that I like to experiment in the kitchen, right?

Oh, one last note, for vegetarians, you can tweak the recipe below, by replacing the chicken broth with vegetarian stock. Let me know what you think, will ya?

Tip: Easy way to prepare the butternut squash is to put the whole thing in the oven, bake/roast under 400F heat for about 40 min or until tender.

Ingredient:

• 1 medium-sized roasted butternut squash, diced
• ½ medium-sized onion, chopped
• 1 stalk celery, chopped
• 1 medium-sized carrot, diced
• 2 small potatoes, diced
• 1 small white yam, diced
• 3 cups chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter
• Salt and pepper (optional)

Directions:

• Preheat a dutch oven on a medium heat and add the butter until it is melted.
• Add and brown the onion. Add the roasted butternut squash, celery, carrot, potato, and white yam except chicken broth. Cook for about 3-5 minutes.
• Pour the chicken broth and bring it to boil.
• Add minced garlic. Give a good stir.
• Reduce heat to simmer, cover the pot and cook for about 45 minutes.
• Transfer the soup to a blender and blend it until it is smooth.
• Serve it with a drop of sour cream and bacon crumble.