ROASTED BUTTERNUT SQUASH & SWEET POTATO BISQUE
Steps:
- 1. Preheat oven to 350 degrees. 2. Cut carrot and sweet potato into 1-inch pieces and place in large mixing bowl. Add thyme leaves (removed from stems), salt lightly, and drizzle with 1 tbsp. olive oil. Toss to coat, then spread pieces evenly on first rimmed baking sheet. Set aside. 3. Place butternut squash face-down on second rimmed baking sheet and fill pan slightly with water (to allow squash to steam). 4. Bake the carrots/sweet potato and squash until tender when forked (35-40 minutes for the carrots/potato; 45-60 minutes for the squash). 5. Meanwhile, combine butter and remaining olive oil in heavy-bottomed stockpot. Add leeks and sage, salt lightly, and sauté until soft. 6. Add bay leaf and vegetable broth to pot. Bring to a simmer. 7. Add carrots, sweet potato, and butternut squash (removed from skin) when ready. Simmer all ingredients together for 10-20 minutes to let flavors combine. 8. Remove bay leaf, and puree the vegetables using an emulsion blender. Add the milk, continuing to blend until smooth and creamy. 9. Season with salt and pepper to taste. 10. Serve topped with a dollop of mascarpone cheese and few twists of fresh-cracked pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Amesh Nethsara
[email protected]I love the combination of butternut squash and sweet potato in this bisque. It's a unique and delicious flavor.
Farhad Ali
[email protected]This bisque is perfect for a fall dinner party. It's hearty and flavorful, and it can be made ahead of time.
Muhammad Younas
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pecans. The bisque was still delicious!
Imran Ov
[email protected]This bisque is a great way to use up leftover butternut squash and sweet potatoes. It's also a good source of vitamins and minerals.
Sardarhusnain531 Sardarhusnain
[email protected]I followed the recipe exactly, but my bisque turned out grainy. I'm not sure what went wrong.
Willy Roldan
[email protected]This bisque was creamy and flavorful, but I found it to be a bit too sweet for my taste. Next time, I will use less sweet potato.
Oupa Joseph
[email protected]I made this bisque for my family and they loved it! The kids especially liked the sweet potato flavor.
Hhh Hhhh
[email protected]This recipe was easy to follow and the bisque turned out great! I used a immersion blender to puree the soup, which made it nice and smooth.
Brayde__thedino
[email protected]I'm not usually a fan of squash, but this bisque was delicious! The sweetness of the sweet potato balanced out the earthiness of the squash, and the spices gave it a nice depth of flavor.
Marion Shiny
[email protected]This bisque was a hit at my dinner party! The combination of butternut squash and sweet potato gave it a rich and creamy flavor, and the spices added a nice warmth. I will definitely be making this again.