As the temperature cools off and the leaves begin to change I find myself gravitating to all things warm, cozy and orange. 

This rich, creamy bisque meets all those requirements. Its sweet and spicy flavor profile is complex and unexpected. Perfect for a dinner party or just dinner with the fam. Give it a try and let me know what you think!

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Roasting Squash

Select two large butternut squashes, half them and clean out the seeds/pulp.

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Generously coat the flesh side of the squash with EVOO and sprinkle with salt. Roast in a 450* oven for 45-55 minutes, face down. Roast until the rind is soft to the touch. 

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Take squash out from the oven and remove from the rind (best to do while still warm). 

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Making Bisque

Peel, seed and clean green chile (Don’t have Pueblo Green Chile? Get some here, it’s worth it – I promise!)

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Sautee garlic cloves in EVOO. Then added roasted squash and cleaned/chopped green chile. 

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Allow mixture to simmer for 15-20 minutes on medium heat. Then add syrup.

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Puree mixture in blender until smooth. 

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Lastly, add the heavy cream, stir in and serve. 

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We prefer to serve this bisque with buttered toast points to add a little crunch. Also feel free to garnish with some chopped Green Chile and shredded cheese. 😋

Cheers to Fall Y’all!

xo,

Carolyn

Special thanks to the Handrafted-Hubby for this wonderful recipe – I’m a luck girl!

💗💗💗

5 from 21 votes
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Squash Bisque with Green Chile

This rich, creamy squash bisque is a perfect complement for fall. 

Course Soup

Ingredients

  • 2 Large Butternut Squash
  • 2 cloves Garlic Minced
  • 1/2 tsp Sea Salt
  • 4 cups Vegetable Broth
  • 1 cup Heavy Cream
  • 4 whole Roasted Pueblo Green Chilies seeded, save some for garnish
  • 2 tbsp Maple Syrup

Instructions

Roast the Squash

  1. Preheat your oven to 450*.

  2. Half each squash and clean out the seeds, being sure to remove all strings.

  3. Generously coat the inside with EVOO and sprinkle with salt.

  4. Prep a rimmed baking sheet with parchment or wax paper.

  5. Turn halfs meat down, flat on the baking sheet.

  6. Roast for 45-55 minutes or until the rind is soft to the touch.

  7. Remove from oven and peel away the rind. (Easier to do when still warm)

Bisque

  1. Sauteed garlic cloves in 2 tbsp EVOO.

  2. Add roasted squash and cleaned Pueblo Green Chile to the oil in a large stockpot.

  3. Allow simmering over medium heat for 15-20 minutes.

  4. Add syrup to the mixture.

  5. Puree mixture in the blender until smooth.

  6. Return to the stock pot and mix in heavy cream. Serve immediately. Add salt and pepper to taste. 

Recipe Notes

Garnish with chopped green chile and parmesan cheese.

Serve with crusty toast points, buttered if preferred.

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