Breaded Butternut Squash Bisque

This creamy butternut squash soup is a fall favorite in the United States, made rich with buttermilk and topped with crunchy croutons.

🛒 Ingredients

• 2 cups Butternut Squash
• 1 medium Sweet Onion
• 3 cloves Garlic
• 2 tablespoons All-purpose Flour
• 4 tablespoons Unsalted Butter
• 2 teaspoons Fresh Sage Leaves
• 1 cup Buttermilk
• 4 cups Chicken Broth
• 1/2 cup Grated Parmesan Cheese
• 1 cup Croutons

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.

2. 2

   Step 2: Place the squash on a baking sheet, cut side up, and drizzle with 2 tablespoons of olive oil. Roast in the oven for 30 minutes, or until tender.

3. 3

   Step 3: In a large pot, sauté the onion and garlic in butter until softened. Add the flour and cook for 1 minute.

4. 4

   Step 4: Add the roasted squash, buttermilk, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.

5. 5

   Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.

6. 6

   Step 6: Return the soup to the pot and add the grated Parmesan cheese. Stir until melted.

7. 7

   Step 7: Season the soup with salt and pepper to taste.

8. 8

   Step 8: To make the croutons, cut the bread into 1/2-inch cubes and toss with olive oil and salt.

9. 9

   Step 9: Bake the croutons in the oven for 5-7 minutes, or until crispy.

10. 10

    Step 10: Serve the soup hot, topped with croutons and a sprinkle of Parmesan cheese.

💡 Pro Tips

To avoid a too-thin soup, don't over-blend. To make the soup ahead, refrigerate or freeze until ready to reheat.

📊 Nutrition per Serving