Uploaded September 2024 | Updated September 2026, 2 weeks ago
Looking for easy Butternut Squash Soup? Well, if you like roasted garlic, a little spice, and a nutty, robust flavor that sticks to your ribs, then this is the recipe for you.
RECIPE:
Roasted Garlic Butternut Squash Bisque with Truffle Butter Grilled Cheese
Ingredients - makes approx 9 cups
* 2 large Butternut Squash
* 1 large onion, quartered
* 1 large head of garlic
* 4 peeled carrots
* 1 Pint Heavy Whipping Cream
* 16.9 ounce Chicken Bone Broth - Fire & Kettle
* Olive Oil
* 2 tablespoons unsalted butter
* Salt/Pepper to taste
* Cayenne Pepper to taste
* 1/2 tsp. Cajun Seasoning (I used @cajunninja Pi-yahhhh)
* 1 tsp. Chicken boullion powder
Preheat oven to 300 degrees Fahrenheit. Chop the end off the head of garlic (opposite side of the roots) then add to an oven safe bowl or mini cocotte and douse with olive oil and sprinkle of sea salt. Put to the side.
Peel and rough cut all 4 carrots, discarding ends and tips. Peel and quarter onion and clean the squash by chopping the top, cutting in half, and removing all seeds and squiggly bits. Score the cleaned squash meat and transfer all vegetables to a large baking sheet covered in foil. Make sure to place the squash peel side down.
Drizzle squash, carrots, and onion with olive oil, sea salt and ground pepper. Add the garlic (housed inside your oven safe bake wear) to the baking sheet and bake all vegetables on the middle rack for 2 hours or until lightly browned and tender.
After the squash has cooled a bit, remove all peeling and discard. You can also take this time to squeeze the tender garlic cloves from the head. It’s very satisfying, trust me. Transfer all cooked veggies to a large pot, then add unsalted butter, bone broth, salt, cayenne, chicken bouillon, cajun seasoning and bring to a boil.
* I like my bisque spicy, so use your best judgement with cayenne and cajun seasoning.
Once the veggie mixture has been boiling for about 1 or 2 minute, add 90% of the heavy whipping cream. If you don’t want to use the remaining amount for garnish, then add it all. Bring back to a boil, then shut off heat.
Transfer all contents to a stand blender, making sure not to overfill past the max fill line. If you have and abundance, blend in 2 batches. Blend on high for 2 minutes, then again on low 2 minutes or until very creamy. There should be no chunks.
Garnish with any unused heavy whipping cream and add grilled cheese to the side. Enjoy!
Black Truffle Butter Sour Dough Grilled Cheese Sandwich
* Sourdough bread
* 2 tablespoons Black Truffle Butter
* Aged Cheddar Cheese, of your choice
Coat your sourdough bread with truffle butter or add 2 tablespoons of truffle butter to a medium temperature skillet, making sure to saturate both slices of bread evenly. Add generous amounts of previously sliced cheddar cheese, then cover with the other slice. Cover with a lid to melt the cheese faster.
Flip and repeat, then slice in half and serve with the Butternut Squash Bisque.
PRODUCTS MENTIONED
* Olive Wood Slotted Spoon
go.magik.ly/ml/25cnb
* Olive Wood Roux Spoon
go.magik.ly/ml/25cnd
* Ceramic Soup Bowl
go.magik.ly/ml/25cna
* Ceramic Plate
go.magik.ly/ml/25cne
* Gold Spoons
go.magik.ly/ml/25cnf
Looking for easy Butternut Squash Soup? Well, if you like roasted garlic, a little spice, and a nutty, robust flavor that sticks to your ribs, then this is the recipe for you.
RECIPE:
Roasted Garlic Butternut Squash Bisque with Truffle Butter Grilled Cheese
Ingredients - makes approx 9 cups
* 2 large Butternut Squash
* 1 large onion, quartered
* 1 large head of garlic
* 4 peeled carrots
* 1 Pint Heavy Whipping Cream
* 16.9 ounce Chicken Bone Broth - Fire & Kettle
* Olive Oil
* 2 tablespoons unsalted butter
* Salt/Pepper to taste
* Cayenne Pepper to taste
* 1/2 tsp. Cajun Seasoning (I used @cajunninja Pi-yahhhh)
* 1 tsp. Chicken boullion powder
Preheat oven to 300 degrees Fahrenheit. Chop the end off the head of garlic (opposite side of the roots) then add to an oven safe bowl or mini cocotte and douse with olive oil and sprinkle of sea salt. Put to the side.
Peel and rough cut all 4 carrots, discarding ends and tips. Peel and quarter onion and clean the squash by chopping the top, cutting in half, and removing all seeds and squiggly bits. Score the cleaned squash meat and transfer all vegetables to a large baking sheet covered in foil. Make sure to place the squash peel side down.
Drizzle squash, carrots, and onion with olive oil, sea salt and ground pepper. Add the garlic (housed inside your oven safe bake wear) to the baking sheet and bake all vegetables on the middle rack for 2 hours or until lightly browned and tender.
After the squash has cooled a bit, remove all peeling and discard. You can also take this time to squeeze the tender garlic cloves from the head. It’s very satisfying, trust me. Transfer all cooked veggies to a large pot, then add unsalted butter, bone broth, salt, cayenne, chicken bouillon, cajun seasoning and bring to a boil.
* I like my bisque spicy, so use your best judgement with cayenne and cajun seasoning.
Once the veggie mixture has been boiling for about 1 or 2 minute, add 90% of the heavy whipping cream. If you don’t want to use the remaining amount for garnish, then add it all. Bring back to a boil, then shut off heat.
Transfer all contents to a stand blender, making sure not to overfill past the max fill line. If you have and abundance, blend in 2 batches. Blend on high for 2 minutes, then again on low 2 minutes or until very creamy. There should be no chunks.
Garnish with any unused heavy whipping cream and add grilled cheese to the side. Enjoy!
Black Truffle Butter Sour Dough Grilled Cheese Sandwich
* Sourdough bread
* 2 tablespoons Black Truffle Butter
* Aged Cheddar Cheese, of your choice
Coat your sourdough bread with truffle butter or add 2 tablespoons of truffle butter to a medium temperature skillet, making sure to saturate both slices of bread evenly. Add generous amounts of previously sliced cheddar cheese, then cover with the other slice. Cover with a lid to melt the cheese faster.
Flip and repeat, then slice in half and serve with the Butternut Squash Bisque.
PRODUCTS MENTIONED
* Olive Wood Slotted Spoon
go.magik.ly/ml/25cnb
* Olive Wood Roux Spoon
go.magik.ly/ml/25cnd
* Ceramic Soup Bowl
go.magik.ly/ml/25cna
* Ceramic Plate
go.magik.ly/ml/25cne
* Gold Spoons
go.magik.ly/ml/25cnf
