Sassy Cassie’s Butternut Squash Bisque
- 6 tablespoons chopped onion (half of med. sized Onion)
- 4 tablespoons butter
- 2 good looking butternut squash
- 3 Cups chicken stock
- 1 Cup Apple Cider
- Black Pepper
- Ground cayenne pepper
- 1 (8 ounce) package cream cheese
- 1 TBS Minced Garlic
- Ground Nutmeg
- Olive oil
Turn oven on to 375.
Slice Squash in half and spray the open side with olive oil, then sprinkle with black pepper, cayenne pepper and 1 TBS minced garlic per slice. Flip them over on a cookie sheet and place in heated oven for 45 min.
In a dutch oven, saute the onions in the butter until translucent. Add the chicken stock, apple cider and the roasted, skin peeled, seeds removed, squash.
*After squash is done in the oven the skin will be very easy to remove along with the seeds. This process makes the squash so much more flavorful.
Bring to a boil and reduce heat to a simmer for 20 min. or until squash is very tender. At this point add your nutmeg, more cayenne and black pepper. By wafting you can smell exactly how you want it. This is all a matter of your own preference.
Place the soup and 1 8 oz. block of cream cheese into a food processor, blender or even use a hand mixer, and blend till smooth. Place back in dutch oven and serve into a sourdough bread boule. I cut the tops off, and dug out a little bit of the bread to make a nice bowl shape.
You don’t need to serve it with anything else, because it is SUPER rich. You may even want to change out the cream cheese for some heavy whipping cream, sour cream, half/half, or milk instead. For color, you can add two leeks on top crisscrossing each other. Make it your own :0) Enjoy!