Whenever a restaurant offers butternut squash, sweet potato, or pumpkin soup, I always order it. I love the thick, creamy consistency, as well as all the flavors it has to offer.
I wanted to recreate restaurant-style flavor but lighten it up a bit without all the added heavy creams and sodium.
I used a Cooking Light recipe for Butternut Squash & Parsnip Soup but after tweaking the ingredients a bit and giving it a taste, I had to rename it a “bisque” from it’s velvety, smooth, creamy texture.
Although a bisque is traditionally enriched with creams, I didn’t feel this one needed it. The base is slightly sweet with a touch of warm spices and the addition of goat cheese, pistachios and sundried tomatoes really brought it up to the next level.
Butternut Squash Bisque
Adapted from this Cooking Light recipe
1 medium butternut squash, peeled & seeded
2 small apples, peeled
4 medium parsnips, peeled
2 red onions, chopped
1/4 tsp, plus 1/8 tsp salt
1/2 tsp black pepper
2 1/2 cups water
2 cups low sodium chicken broth
1/4 tsp paprika
1/4 tsp ground cumin
1/8 tsp coriander
Optional toppings: goat cheese, pistachios, sundried tomatoes
1. Chop squash, apples, parsnips and onions into large chunks (about 1-2 inch cubes) and place into the crock pot.
2. Stir in 1/4 tsp salt and the next 3 ingredients. Cover and let cook for 4 hours on high (or longer on low setting, maybe 6 hours) until vegetables are very tender.
3. Divide into 3 or 4 batches and puree in a food processor until smooth. Be very careful not to overfill since the veggies are hot and may burn if splattered.
4. Add mixture to a large bowl and stir in remaining salt, paprika, cumin and coriander.
5. Ladle into bowls and garnish with crumbled goat cheese, chopped pistachios and chopped sundried tomatoes.