Delicata Squash Bisque Recipes

ROASTED DELICATA SQUASH

Steps:

• Place squash halves cut side down on a cutting board. Slice into 3/8-inch slices. Transfer slices to a bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss to coat squash with oil.
• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Arrange squash pieces in a single layer on prepared baking sheet. Place in preheated oven until bottom of slices is browned and squash is tender, 12 to 18 minutes.

DELICATA SQUASH BISQUE

Steps:

• Peel Delicata squash and chop off the ends
• Half the squash and scrape out the seeds
• Spray Baking Sheet with non-stick cooking spray
• Place squash on a baking sheet cut side down and spray with cooking spray
• Bake for 30-40 min until tender and beginning to brown
• Flip squash before the baking is finished to prevent burning
• While squash is roasting, add cashews to the blender and 1/4 cup of vegetable broth
• Pulse to incorporated eventually turning the blender all the way on while slowly adding the other 1/4 cup of broth
• Let the blender run until the the cream is completely smooth
• Remove squash from the oven and transfer it to a large soup pot
• Break up the squash into chunks with a spoon and add 2 cups of veggie broth, thyme and black pepper.
• Bring to a boil, turn down heat and let simmer for 20 minutes, covered.
• Blend the soup until smooth and return to the pot. Add all but 1/8 of the cashew cream. Season bisque with salt and pepper to taste.
• Ladle the soup into bowls and garnish with the remaing cashew cream.
• Enjoy!

DELICATA SQUASH BISQUE

Steps:

• Preheat oven to 400º F. Peel squash and chop off the ends. Halve the squash and scrape out the seeds. Place on a baking sheet cut-side down and brush lightly with oil. Bake for 30-40 minutes until tender and beginning to brown. Flip squash before the baking is finished if needed to prevent burning. Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside. If your blender can't get the cream completely smooth, strain before adding it to the soup. Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered. Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup. Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.