Rosemary Butternut Bisque
Indulge in the rich warmth of homemade rosemary butternut bisque, crafted from your garden's bounty. Elevate autumn flavors with this velvety soup, a comforting celebration of seasonal homegrown goodness.
Ingredients
- 2 medium butternut squash (peeled, seeds and fibers scooped out, cut into 1/2 inch cubes)
- 6 cups chicken broth (homemade or low-sodium canned)
- 1 Tbsp fresh chopped rosemary
- 2 tsp grated orange zest
- 1 tsp salt
- Freshly ground black pepper (to taste)
- 2 Tbsp heavy cream (optional)
Instructions
- Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes.
- Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium heat.
- Reduce heat and simmer for 30 minutes.
- Place the mixture in a food processor and process until smooth. Stir in the salt and pepper.
- Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.
Notes
This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.