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Roasted Butternut Squash Bisque with Sage Cream

by Katie of:
1 large butternut squash – 3-4 pounds
½ cup sliced shallots or onions
2 tablespoons butter
2 c. chicken broth
1 c. grated Gruyere or Asiago cheese
1 c. crème fraiche, heavy cream or plain yogurt ( I used nonfat)
1 T. dried sage
½ t. salt
½ t. pepper
Optional: Fresh sage leaves for garnish

Cut squash in half lengthways. Sprinkle with salt and pepper and place face down on a lined cookie sheet drizzled with olive oil. Place in 350º oven for 40 minutes. While that’s baking, melt 2 T. butter in large saucepan or pot. Stir in shallots until softened. When squash is done, remove from oven, scoop out seeds with large spoon. Scoop out squash from skin into the pot or pan. Add chicken broth and bring to a simmer, stirring a bit. Transfer ½ of this mixture to blender and puree until very creamy-smooth. Pour into clean pan or pot. Transfer 2nd batch into blender. Repeat. In small saucepan, heat up crème fraiche or yogurt slowly. Stir in sage. Pour one cup of mixture into bisque. Whisk well. Stir in cheese, salt and pepper, Whisk until cheese melts. Drizzle 1 T. reserved sage cream over center of bowl. Garnish with fresh or fried sage leaf (fried in olive oil or butter till crisp).