Roasted Butternut Squash and Pear Ginger Bisque
Servings Prep Time
16cups (8 servings) 15mins
Cook Time Passive Time
45mins 1hr
Servings Prep Time
16cups (8 servings) 15mins
Cook Time Passive Time
45mins 1hr
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
  3. Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
  4. While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
  5. Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
  6. Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
  7. Remove from heat, and puree with an immersion blender, until completely smooth.
  8. Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
  9. Serve warm, enjoying the flavors of fall!
Recipe Notes