Butternut Squash Bisque

🧂 Ingredients

• 2 medium butternut squash
• 1 Tablespoon vegetable oil
• 6 cups chicken broth
• 1 Tablespoon chopped rosemary
• 2 teaspoons grated orange zest
• ¼ teaspoon cayenne pepper
• 1 teaspoon kosher salt
• ½ pint heavy cream

Instructions

• 1 Preheat the oven to 350 degrees. Cut each squash in half lengthwise and scoop
  out the seeds. Place the squash cut side up on a rimmed baking sheet and drizzle
  with oil. Bake for about an hour until the flesh is soft and tender. Let cool
  enough so that you can handle them and then scoop out the squash into a large
  pot, discard the skin.
• 2 Cover the squash with the chicken stock and add in the orange zest and rosemary.
  Bring to a boil and simmer for 15 minutes.
• 3 In a blender or food processor (or if you have a stick blender use that) puree
  the soup in batches until smooth and return to the pot. Stir in the salt and
  cayenne pepper and taste for seasoning. If the soup is very thick, thin out with
  more chicken stock. Ladle the soup into bowl and swirl in a little bit of cream
  into each bowl. Serve immediately.

Nutrition Info