Roasted Butternut Squash Bisque with Almonds

Roasted Butternut Squash Bisque with Almonds is a fragrant, creamy and delicately flavored soup. I hope you will enjoy this soup as well as we are.



Note: Freezing pumpkin. It is easy to enjoy pumping recipes year-round, but you must do some freezing. Clean and peel the pumpkin and cut into large pieces, about 4 inches square. Blanch in boiling water that contains the juice of a lemon and 2 or 3 tablespoons of olive oil, for about 4 minutes. Drain and cool the pieces; seal in plastic bags and freeze. Then you will be ready for some great early traditional dishes all year.

If you wish to prepare mashed pumpkin for freezing, do so without hesitation. Clean and peel the pumpkin pieces and steam until very tender. Run them through your food processor and put in plastic freezing containers. Squeeze a little fresh lemon juice on top to prevent browning in the freezer.



Ingredients:

• 2 Tbsp. butter
• 1 medium onion, finally chopped
• 1 medium carrot, peeled and finally chopped 
• 1 medium about 2 lb. butternut squash, peeled, seeded and cubed
• 2 Tbsp. olive oil (for roasting the squash)
• 5-6 cups vegetable or chicken stock
• 1 tsp. smoked paprika
• 1 tsp. turmeric
• 1 tsp. coriander
• salt and freshly ground pepper to taste
• 3/4 cup sliced almonds, lightly toasted
• fresh thyme to garnish
• fresh chives, chopped, to garnish (optional)

Directions:

Preheat the oven to 425F.

On a baking sheet, layer the squash and sprinkle the olive oil, salt and pepper. Toss it with hands to disperse and coat evenly.

Bake for about 20 minutes, tossing after 10 minutes or so, so that they bake even.

Melt the butter in a large pan. Add the onion, carrot and cook over a medium heat for about 5 minutes. Add the roasted squash (save some for serving, about 1 cup), chicken stock, paprika, turmeric and coriander. Bring to the boil. Reduce the heat to low, cover the pan and simmer gently for about 15 minutes until all the vegetables are soft.

Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and season with salt and pepper. Reheat gently.

Ladle the soup into the warm bowls. Scoop few tablespoons of saved roasted squash, and sprinkle with almonds. Speckle the soup very lightly with a pinch of paprika. Garnish each serving with fresh thyme and chives and serve hot.



Thank you for sharing Cooking Melangery...

Homemade Cheesy Potato Soup

 
Serves: 8
Ingredients
1/2 tablespoon extra virgin olive oil
1 large yellow onion, diced (approximately 3 cups)
2 ribs celery, diced
1 medium carrot, peeled and diced
1 clove garlic, minced
3 Russet potatoes, peeled and diced
2 cups low sodium chicken or vegetable stock, preferably homemade
1 1/2 cups half and half or {coconut/almond milk}
7 ounces shredded cheddar cheese
1 teaspoon salt or to taste
1/4 teaspoon cayenne pepper or to taste fresh ground black pepper to taste
optional garnishes: fresh parsley and cooked, diced turkey bacon

 
Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.

Notes For a lighter soup, try using reduced fat milk.

 Adapted from: Jen from Savory Simple