Squash Bisque: Great for Fall!

One of my favorite fall soups is squash bisque. It all started when I was working at Frescos, an Italian Restaurant in Ocean City. The chef there made this amazing squash bisque every now and again, and I was just so impressed with it that one day I actually asked him for the recipe. To my surprise, he dictated to me a quick and simple explanation of the recipe.

That was many years ago, and I wasn't exactly the cook I am now. Over the years, though, I have perfected my own recipe. The last time I made it, my husband said it was the best batch yet! This really made me feel awesome, and so I thought it was time to share my recipe with the world. I like to use different types of squash in the recipe, so don't feel attached to one particular type of squash or another... however, I do ALWAYS use butternut squash in the recipe, while I rotate other squash in (spaghetti squash or acorn squash, most often).

Makes 6-8 servings, depending on your side dishes and appetite 

You will need: 

1 large acorn squash, cut in half and de-seeded (skin left on)
1 or 2 butternut squash, equalling about 4 pounds, cut and de-seeded (skin left on)
2 carrots, peeled
4 tablespoons extra virgin olive oil
3 cloves garlic, minced
3 tablespoons butter
2 1/2 cups vegetable broth
1/2 cup heavy cream
1 teaspoon celery salt
white pepper and salt, to taste

*Inversion blender --> it is not absolutely necessary to have an inversion blender to complete this recipe, however, it makes it a great deal easier. If you do not have an inversion blender, then you can transfer the mixture to a standard food processor and blend in there, then returning it to the pot when it's blended.


Preheat oven to 375 degrees

Oil your squash and then turn it over
in the pans to roast 
Take your squash and carrots and brush it with half of the extra virgin olive oil and place it flesh side down (skin side up) on baking trays (however many it takes to get the job done--generally two). Roast the  root vegetables about 45 minutes or until a fork can be easily inserted and they are soft.

Remove the squash and carrots from the oven and when cool enough to handle ( I always have a hard time waiting, so sometimes I dive in anyway!) spoon the soft squash out of the skin. Cut the carrots into a couple of pieces. Place it in a bowl and set aside. You should have a nice amount.
Remove your squash from the skin
and set aside 

In a large soup pot, add the remaining olive oil, shallots, and garlic. Cook over medium high heat until the shallot and garlic are translucent, about 3-5 minutes.

Add in the squash, carrots, vegetable broth,  and heavy cream.

*Using your inversion blender, blend the ingredients in the pot until they are silky and smooth. This shouldn't take long; use the blender as though it were a spoon and you'll be blended in no time!

Once blended, add the celery salt and add in some white pepper. Taste and add more white pepper and salt to taste. Add in the butter and stir until melted.

You can keep the soup warm on the stove for several hours, or even prepare this a day or two ahead, as the general rule of thumb with soups is that they taste better the next day. I even freeze my leftovers for later meals.

Serving suggestion: Serve with a ham steak and homemade bread! YUM! 

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