Roasted butternut squash bisque is a classic dish that is best served when the weather gets cooler. Thick, creamy, and rich this bisque is simply delicious, plus it is both vegetarian and gluten-free. This recipe is courtesy of Executive Chef Mark Longster from Cannery Restaurant at Pillar & Post.
Roasted Butternut Squash Bisque
Compliments of Executive Chef Mark Longster from Cannery Restaurant at Pillar & Post.
Serves 8 people
2 Whole butternut squash
2 White onions
2 Medium sized potatoes
3 cloves of Garlic
4 L Vegetable stock
Pinch of ground nutmeg, cloves and/or allspice
Salt & pepper
Method for Vegetable Stock:
You can also use store bought.
- Place the carrots, celery, onion, garlic, parsley, rosemary, thyme, and peppercorns in a large pot.
- Cover with cold water and slowly bring to a simmer and allow to cook for 2 hours.
Method for Bisque:
- Cut the whole squash in half length wise; remove the seeds and place inside down on a baking sheet with parchment paper.
- Place the squash in a preheated oven at 375˚ F, and roast until the skin feels soft to touch (approximately 30 minutes).
- Peel and rough chop the onions, potatoes and garlic, toss with a bit of oil, salt and pepper in a stainless steel bowl. Place on a separate baking sheet (or roasting pan) and place in the oven with the squash. Roast until evenly golden brown.
- Once the potatoes onions and garlic are done, place them in your soup pot.
- Once the squash is done, scrape out the baked inner portion of the squash with a large serving spoon into the soup pot.
- Pour the vegetable stock over your ingredients and slowly bring to a boil on medium heat, and allow to boil/simmer for 30 minutes, stirring frequently.
- Using a stick blender, purée soup until smooth, add spices and seasoning to taste.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel