5 from 21 votes
Print
Squash Bisque with Green Chile

This rich, creamy squash bisque is a perfect complement for fall. 

Course: Soup
Ingredients
  • 2 Large Butternut Squash
  • 2 cloves Garlic Minced
  • 1/2 tsp Sea Salt
  • 4 cups Vegetable Broth
  • 1 cup Heavy Cream
  • 4 whole Roasted Pueblo Green Chilies seeded, save some for garnish
  • 2 tbsp Maple Syrup
Instructions
Roast the Squash

  1. Preheat your oven to 450*.

  2. Half each squash and clean out the seeds, being sure to remove all strings.

  3. Generously coat the inside with EVOO and sprinkle with salt.

  4. Prep a rimmed baking sheet with parchment or wax paper.

  5. Turn halfs meat down, flat on the baking sheet.

  6. Roast for 45-55 minutes or until the rind is soft to the touch.

  7. Remove from oven and peel away the rind. (Easier to do when still warm)

Bisque

  1. Sauteed garlic cloves in 2 tbsp EVOO.

  2. Add roasted squash and cleaned Pueblo Green Chile to the oil in a large stockpot.

  3. Allow simmering over medium heat for 15-20 minutes.

  4. Add syrup to the mixture.

  5. Puree mixture in the blender until smooth.

  6. Return to the stock pot and mix in heavy cream. Serve immediately. Add salt and pepper to taste. 

Recipe Notes

Garnish with chopped green chile and parmesan cheese.

Serve with crusty toast points, buttered if preferred.