Winifred's Bewitching Butternut Bisque
This rich, velvety squash bisque is as comforting as a warm blanket on a chilly New England autumn evening. Infused with warming spices and a hint of sweetness, it’s a perfect starter or light lunch, sure to cast a spell of contentment over anyone who tastes it.
Directions
- 1
In a large pot or Dutch oven, melt the butter over medium heat.
- 2
Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the cubed butternut squash, vegetable broth, curry powder, ground ginger, and nutmeg. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the squash is very tender.
- 4
Carefully transfer the soup in batches to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy. Be cautious when blending hot liquids.
- 5
Return the blended soup to the pot. Stir in the heavy cream and maple syrup. Heat gently, ensuring it does not boil.
- 6
Season with salt and freshly ground black pepper to taste. Adjust spices as needed for your desired flavor profile.
- 7
Ladle the hot bisque into bowls. Garnish each serving with toasted pumpkin seeds and a sprinkle of fresh, thinly sliced sage leaves before serving immediately.
- 8
For an extra layer of flavor prior to blending, you can roast the squash cubes at 400°F (200°C) for 25-30 minutes until caramelized and tender.