Pillar & Post’s Butternut Squash Bisque

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

Ingredients:

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.

1. Place the carrots, celery, onion, garlic, parsley, rosemary, thyme, and peppercorns in a large pot.
2. Cover with cold water and slowly bring to a simmer and allow to cook for 2 hours.

Method for Bisque: 

1. Cut the whole squash in half length wise; remove the seeds and place inside down on a baking sheet with parchment paper.
2. Place the squash in a preheated oven at 375˚ F, and roast until the skin feels soft to touch (approximately 30 minutes).
3. 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.
4. Once the potatoes onions and garlic are done, place them in your soup pot.
5. Once the squash is done, scrape out the baked inner portion of the squash with a large serving spoon into the soup pot.
6. 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.
7. Using a stick blender, purée soup until smooth, add spices and seasoning to taste.