Butternut squash is the star of this creamy, earthy soup and is brightened up with the addition of a sweet, tart cranberry coulis.
ROASTED BUTTERNUT SQUASH BISQUE with CRANBERRY COULIS
COULIS
1 bag cranberries
12 ounces pomegranate juice
+/- 1/2 cup sugar
Zest of 1 LARGE orange
- Place the cranberries, juice and sugar into a saucepan over medium heat.
- Bring to a SLOW boil and cook, stirring occasionally until the cranberries burst and the mixture starts to thicken.
- Run through the fine sieve of a food mill placed over a bowl, discarding the solids or puree in a food processor and then press the mixture through a fine sieve to remove any solids.
- Set aside.
SOUP
1 LARGE (2-3 pounds) butternut squash
4 + 2 tablespoons butter
1 small bag baby carrots
3 tablespoons avocado oil
1 LARGE onion, small chopped
3 garlic cloves, FINELY minced
4 cups homemade chicken broth
1 tablespoon PURE maple syrup
+/- 1 cup brown sugar
FRESH ground nutmeg, to taste
FRESH ground sea salt and black pepper, to taste
- Preheat oven to 425°.
- Line a baking sheet with foil and lightly spray with non-stick spray.
- Prick squash several times with a fork and place in the center of the baking sheet.
- Melt 4 tablespoons butter in 8×8 baking dish.
- Add carrots and season with FRESH ground sea salt and black pepper.
- Roast squash and carrots for 1-1 1/2 hours until tender.
- Remove from oven and cool ALMOST completely enough to handle, then peel away skin from the squash and discard.
- In a large saute’ pan melt 2 tablespoons butter and avocado oil together.
- Saute’ onions and garlic 5-7 minutes until softened.
- Add squash pieces, carrots and chicken broth.
- Use an immersion blender to puree until creamy and blended. Add more broth if necessary to get to desired consistency.
- Bring to a simmer and cook 10-15 minutes until desired consistency is reached.
- Stir in brown sugar, maple syrup and nutmeg.
- Season to taste with salt and pepper.
- Add a sprinkle of brown sugar.
- Add a drizzle of the cranberry puree. Use a knife or chopstick to swirl a bit.