Roasted Butternut Bisque
It’s soup season and this Roasted Butternut Bisque is perfect for a chilly fall day! It’s simple to make and easy on the budget, as many of the ingredients are featured in our weekly sale this week. It also features several local ingredients that are in season this time of year. Make a double batch on your day off, pop it into the freezer, then defrost and reheat for an easy dinner on busier weeknights. Serve with a tasty loaf of local crusty bread.
Heat oven to 400 F. Lightly brush the cut sides of the squash with some of the sunflower oil, salt, & pepper. Place cut-side-down on a baking sheet. Place the garlic bulb on a piece of aluminum foil and drizzle some of the sunflower oil on top. Wrap the foil up and around the garlic bulb to form a pouch. Place the pouch on the baking sheet with the squash, then bake for 35-40 minutes or until squash is fork-tender. Set aside to cool. Heat the remaining oil in a large soup pot. Add the onion, carrots, & celery and cook over medium-high heat, stirring frequently, for about 8 minutes. Meanwhile, peel the squash and mash it. Add the stock to the soup pot, then add the squash and squeeze the roasted garlic into the pot, discarding the remaining garlic skins & base. Season well with salt & pepper. Mix well and bring to a gentle boil, then reduce heat to simmer for about 10 minutes. Use an immersion blender to puree the soup, or work in batches in a blender or food processor, returning the pureed soup to the pot over low heat. Add the milk or cream and stir, then add the splash of vinegar. Serve with a dollop of yogurt or sour cream. For a spicy kick, try adding a dash of VT Maple Sriracha.