Milkweed’s Butternut Squash Bisque

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

The farmers markets are full of beautiful butternut squash. A simple way of preparing these fall fruits is to roast and puree to create a comforting soup. Roasting the squash brings out the sweetness of the squash; blending it with milk and stirring in the cream round it out for a creamy, rich finish. This recipe is a wonderful starter course, as Milkweed would do for their six-course dining experience, or a meal itself for a chilly day.

Butternut Squash Bisque
serves 12

1 stick or ½ c butter
8 c sliced onions
12 c peeled, cubed, uncooked butternut squash
2 tsp salt
1 tsp pepper
9 c milk
2 c cream

Roast squash cubes on a cookie sheet at 450°F for 35 minutes or until squash begins to show color.

Melt butter in medium-sized heavy-bottom pan. Saute onions until translucent. Add roasted squash to the pan and cover with milk. Add salt and pepper. Simmer uncovered for approximately 1 hour.

Cool slightly and puree. Return to pan and finish with cream. Adjust salt and pepper to taste and serve.

Serving suggestion: drizzle with pumpkin seed oil


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