Easiest Squash Bisque
Sucheta Rawal
A comforting soup that requires hardly any work.
ingredients
- 1 head garlic, excess skin removed
- 2 Tsp. olive oil
- 2 tsp. fresh thyme twigs
- 1 tsp. butter
- 1 onion, chopped
- 1 lb. frozen butternut squash
- 4 cups chicken or vegetable stock
- 2 Tsp heavy cream
- salt & pepper to taste
- fresh parsley for garnish
directions
- 1
Heat oven to 350F. In a large piece of aluminium foil, place the garlic, top with olive oil and thyme. Roast in the over for 1 hour. Let it cool for 15 minutes. Then press on the middle of the garlic to squeeze out the pulp. Remove skin.
- 2
Melt butter in a large pot. Fry the onions for 2 minutes until very light brown. Add the squash, garlic and broth. Bring to a boil. Then simmer, covered for 30 minutes. Allow to cool.
- 3
In a blender, puree the soup in batches if needed. Return to the pot, add salt and pepper to taste. Swirl in the cream. Garnish with chopped fresh parsley.
Source: Sucheta Rawal
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