roasted butternut bisque with sourdough toast and fresh chive chevre

Falling temps, falling leaves–what better time of year to roast something delicious to warm your bones and your home? I’ve got just the thing. Let’s grab some butternut squash and get cookin’!


2 butternut squash (4 pounds total), halved, seeded, cut in cubes
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon light brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon cinnamon
1 teaspoon Kosher salt
1 medium-large sweet onion
3 carrots
2 tablespoons butter
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 1/2 cups chicken stock
1/2 teaspoon additional Kosher salt
1/2 cup heavy cream

Preheat oven to 425 degrees F.

Whisk together olive oil, maple syrup, smoked paprika, cinnamon, 1 teaspoon Kosher salt–toss squash to coat.

Spread out evenly over a roasting pan or baking sheet and roast for 15 minutes, then toss and return to the oven for 15 minutes more.

Melt butter in a large stock pot over medium heat, add carrots and onion, cook about 7 to 10 minutes till tender. Add chicken stock, squash, black pepper, 1/2 teaspoon more Kosher salt, bring to a boil. Remove from heat, add cream and nutmeg, blend with an immersion blender.

butternut squash stick blender

Enjoy a taste of fall!