Roasted-Squash and White Bean Bisque

Bisque is a rich, creamy soup made with ingredients pureed to a thick, even texture. Seafood and heavy cream are common in traditional bisque, but vegetables also play a leading role—especially those that blend into a smooth texture with concentrated flavor. I think that means squash and beans.

Roasting the butternut squash concentrates the gourd’s sweet, buttery flavor, and creamy white beans provide complementary flavor, as well as a little thickening.

I served the soup as a main course with some crusty bread and salty cheese, but this dish would be great as a first course for more formal or holiday dinners—simply decrease the amount to about one cup per serving.

Serves 4-5 (as a main course)

Ingredients

• 2 butternut squash, about 2 lbs each, cut in half lengthwise, seeds and fibers removed
• unsalted butter, for rubbing, plus 1 tbsp
• sea salt
• freshly ground black pepper
• 1/2 cup chopped onion
• 3 garlic cloves, crushed and peeled
• 1 cup cooked great northern or cannellini beans (rinsed and drained, if canned)
• 2-1/2 cups chicken broth, divided
• 1-1/2 cups skim or 1% milk
• smoked paprika and chopped scallions (green parts only), for garnish

Butternut Squash

Cleaned Squash

Preparation

1. Preheat the oven to 400° F.  Line a large baking sheet with parchment paper. 
2. Rub the cut sides of the squash with butter and season with salt and pepper.
3. Place cut-side down on the baking sheet and roast until almost tender, 30 minutes. Turn the squash over and roast 10 minutes longer, until tender and beginning to brown. Remove from the oven and set aside until cool enough to handle.

Buttered, Seasoned Squash

Squash Ready to Roast 

Squash after Turning 

Roasted Squash

1. Meanwhile, heat a stockpot over medium heat and add the butter. When melted, add the onion and garlic and season with salt and pepper.
2. Cook until tender, 3-4 minutes. Add 1/2 cup chicken broth to the pan and cook 1 minute, scraping up brown bits.

Onion and Garlic in Butter 

Broth Added

1. Pour the onion mixture into a blender (or large food processor). Scoop the roasted squash flesh into the blender along with the beans and remaining 2 cups of broth. Process until smooth. Note: If your blender or processor will not hold the entire amount without spilling over, divide the ingredients and work in batches.
2. Return the mixture to the stockpot and stir in the milk over medium-low heat. Check for seasoning and bring to a light simmer. Cook 5 minutes.

Ingredients Ready to Blend 

Blended Squash Mixture

Milk Added

To serve, divide the bisque among 4-5 shallow bowls and garnish with paprika and scallion greens.

Roasted-Squash and White Bean Bisque