Butternut Squash Bisque

April 6, 2016

David recently said he would like to have a wall calendar in our house. We are completely electronic and synced up when it comes to our “real” calendars for scheduling. But, I think he is totally right that there is something about turning the page of a traditional wall calendar that makes you enjoy the months and seasons a little more.

The weather here has been manic, and although I am ready to embrace all things Summer, I will still take a warm soup on a cloudy gray Spring day when I can get it.

BUTTERNUT SQUASH BISQUE from Rachel SchultzBUTTERNUT SQUASH BISQUE
Serves 4

2 butternut squashes, halved
1 pound chicken breasts, roasted and shredded
1 onion, sliced and caramelized
4 cups vegetable broth
15 ounces white beans
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake

Preheat oven to 425 degrees. Arrange halved squashes flat-side-down on a lined baking sheet. Roast for 1 hour. Remove insides of squash from peel, discarding seeds. Place roasted squash into a food processor and pulse until smooth. In a large stock pot, stir together squash puree, broth, salt, pepper, and red pepper flake. Add roasted chicken, caramelized onion, and white beans. Simmer on low for 20 minutes.

BUTTERNUT SQUASH BISQUE
 
Author:
Ingredients
  • 2 butternut squashes, halved
  • 1 pound chicken breasts, roasted and shredded
  • 1 onion, sliced and caramelized
  • 4 cups vegetable broth
  • 15 ounces white beans
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon red pepper flake
Instructions
  1. Preheat oven to 425 degrees.
  2. Arrange halved squashes flat-side-down on a lined baking sheet. Roast for 1 hour.
  3. Remove insides of squash from peel, discarding seeds. Place roasted squash into a food processor and pulse until smooth.
  4. In a large stock pot, stir together squash puree, broth, salt, pepper, and red pepper flake. Add roasted chicken, caramelized onion, and white beans. Simmer on low for 20 minutes.

 

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Comments

  • Sarah

    YUM! I live in the South and we have a cold/rainy day here so I had to make this before it gets HOT and I avoid all hot foods until the fall. I added in some black beans just to increase the texture. I keep cooked shredded chicken in bags in my freezer at all times to make quick and easy meals. Worked perfect for this dish.

    • Rachel Schultz

      Nice, black beans would be a good addition. May do that next time too.

  • Lk

    Do you have any recommendations on how to roast the chicken?

    • Rachel Schultz

      We like to drizzle with olive oil and season with salt and pepper and then roast at 425 degrees for 40 minutes, flipping halfway through.

  • Anonymous

    Do you have directions for roasting the Chicken?

    • Rachel Schultz

      I drizzle with olive oil and season with salt and pepper and then roast at 425 degrees for 40 minutes, flipping halfway through.

  • Chris

    This looks positively delicious and couldn’t have come at a better time. I have in my freezer some homemade bisque and we plan on roasting a whole chicken on the grill in the next day or so. All I need to do is add the rest of the ingredients and I’m in business! Anything that has beans in is great by me. Have a productive weekend – I’m sure you will.

    • Rachel Schultz

      So great!

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