This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!
- 1/4 cup olive oil (no need for expensive extra virgin)
- 1/2 medium Spanish onion, chopped into 1/2 inch dice
- 1 butternut squash, peeled then chopped into 1/2 inch dice
- 1 pound of fresh white asparagus, chopped into 1 inch pieces
- 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
- 1/4 tsp ground cloves
- 32 ounce container vegetable broth
- 1 cup heavy cream
- Heat oven to 375 degrees.
- On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil. Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
- Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat. Add the cream and warm for 2 minutes.
- Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute. ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening. Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
- To serve, ladle soup into bowls.
Serves 8 as a starter or 6 as a main course.
Note: Dress the soup with a light drizzle of heavy cream for an elegant touch. Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.