A comforting and creamy butternut squash bisque recipe, featuring roasted butternut squash, carrots, ginger, and garlic, blended until smooth and finished with browned butter and heavy cream. Topped with crispy pancetta or bacon for extra flavor.
To a cookie sheet add 4 cups worth of cubed butternut squash, 3 sliced whole carrots, 4 slices of fresh ginger, 4 cloves of garlic, fresh rosemary, 5 sage leaves, chicken bouillon powder, black pepper, and a generous amount of olive oil. Toss everything together, making sure it's all fully coated with olive oil. Bake at 420 degrees Fahrenheit for 20 minutes. When done, add all the roasted ingredients to a blender with 3 cups of chicken broth and blend until smooth. In a separate pot, add 4 tablespoons of butter and let it cook until it turns slightly brown. Carefully add in everything from the blender a little bit at a time while stirring to prevent splattering. (Alternatively, take the pot off the heat, add everything all at once once the butter has cooled down, then heat it all up again). Then add 1 cup of heavy cream and cook until the soup is warm. When serving, top it off with crispy pancetta or bacon.
