With Thanksgiving in our rearview mirror, you might be looking for a few recipes to use that beautiful fresh turkey stock you lovingly made last weekend. This recipe for Butternut Bisque is just the ticket!
I decided to partner the butternut squash with a flavor that I’ve been experimenting with lately: allspice.
It’s classic for Jamaican cuisine (I’m looking at you Jerk Chicken), but there’s a lot more this little dried berry can do. Allspice and butternut go together great and are enriched by the complimentary spices of warm cinnamon, black pepper, and a good quality salt (like Celtic or Himalayan).
Don’t have allspice on hand? You can skip it and this recipe will still come out delicious! But do stroll down the spice aisle and look at the top row — I bet it’s there… and I bet it’s cheap!
For prepping the butternut bisque, I start by roasting the squash. Well, I suppose I start by seasoning it with just a sprinkle of the spices. Seasoning ingredients in layers as the recipe is built is a little trick for creating deeper flavor.
Roasting the squash in halves just saves me the step of peeling the skin off first. Since I like to save time in the kitchen where I can, I usually take that shortcut when making this soup. Feel like peeling and cubing the squash? Go for it! Cook time will reduce to about 40 minutes.
When the squash is done, it’ll look like this:
The flesh (which is such a horrible word to describe the squashy part of the squash) will be soft and lift out easily with a spoon when it’s fully cooked and ready to use.
Is it kinda crunchy or not moving like mashed potatoes? Pop it back in the oven for another 5 minutes and see if you don’t have better luck.
The rest of the soup finishes in minutes. Here are the full instructions:
- 1 medium sized butternut squash
- 1 cup coconut milk
- 2 cups chicken or turkey broth/stock (vegetable for vegan)
- 1 tsp salt (kosher, sea preferred)
- ⅛ tsp allspice
- ¼ tsp ground black pepper
- ¼ tsp granulated garlic
- ⅛ tsp ground cinnamon
- a bit of extra virgin olive oil for drizzling
- Plus a bit extra of each seasoning
- Preheat the oven to 425°F
- Prepare the butternut to roast by slicing in half (lengthwise) and removing the seeds with a heavy duty spoon.
- Place the squash on a foil-lined sheet pan (or use a silicone liner, if preferred) cut-side up.
- Drizzle with a bit of extra virgin olive oil.
- Sprinkle the squash with a bit of each seasoning (use picture above for reference).
- Roast in preheated oven for about 55 min or until the center of the squash is soft.
- When squash is done, remove from the oven and allow to cool for a few minutes... just until you're able to handle it without burning yourself.
- In a large soup pot -- one that's safe for using an immersion blender (I use this kind) -- add the broth (or stock), coconut milk, spices and seasonings, and then the scooped out flesh of the butternut. Toss the skins.
- Using an immersion blender, puree the mixture until smooth and serve.
- *To make the pretty swirl on top, drip a little bit of coconut milk in a crescent shape, then drag a chopstick or the handle-end of a spoon through them -- like a grown-up "connect the dots". Swirl into a pretty pattern and serve.
Head’s up! A few items really help this creamy soup come together: a sheet pan, a sauce pan that’s safe to use an immersion blender in, and… an immersion blender. I bought the one below (it’s often on sale on Amazon) last month and am quite happy with it. Also, if you’re not hip on aluminum foil (or just want to stock your kitchen with cool stuff), a silicone liner is way awesome. Allspice is available at any grocery store, so not to worry.