Simple butternut squash bisque gets a big flavor boost with roasted garlic, pomegranate arils and creamy goat cheese.
Homemade is better!
Why buy the canned stuff when homemade soup is so easy? It might take a little more time, but this butternut squash and roasted garlic bisque is worth the extra effort.
Butternut squash and roasted garlic bisque recipe
- 1 large (or two small) butternut squash
- 1 head garlic
- 1/4 cup olive oil, divided use
- 2 shallots, minced
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- Pinch cayenne pepper
- 1/2 cup cream
- 1 cup pomegranate arils
- 3 ounces crumbled goat cheese
- Preheat oven to 425 degrees F.
- Cut the top off the head of garlic, exposing the tops of the cloves. Place on a small sheet of aluminum foil, drizzle with 1 tablespoon olive oil and fold foil around garlic to form a tight package.
- Cut the butternut squash in half. Scoop out the seeds and place on a baking sheet. Place foil package on the baking sheet next to the squash.
- Roast for 25 minutes. Remove the garlic and allow to cool. Continue to roast the butternut squash for an additional 20 to 30 minutes or until flesh is soft and easy to scoop out.
- When the squash is cool enough to handle, scoop out flesh (yield should be about 5 cups) and puree in a food processor until smooth.
- Squeeze the head of garlic until the cloves pop out. Reserve cloves.
- In a large pot over medium heat, saute the shallots in the remaining olive oil. Caramelize the shallots, stirring occasional, for about 10 minutes or until a dark golden brown.
- Add the chicken broth, water, butternut puree, roasted garlic cloves, salt, pepper and cayenne. Bring soup to a boil, then reduce heat to a simmer until slightly thickened, about 10 minutes.
- Remove from heat and stir in cream.
- Ladle into bowls. Garnish with pomegranate arils and goat cheese.