Butternut Squash Soup Or Bisque (Roasting Method)

Name: Butternut Squash Soup Or Bisque (Roasting Method)
Ingredients: 1 small butternut squash, peeled, diced (about 5 C.); 1 medium onion, large dice (1 cup); 1 tablespoon olive oil; 1 apple, skinned, large dice (1 cup); 48 ounces chicken broth; 1 cup half-and-half; 2 tablespoons parsley, fresh, chopped; 1 tablespoon thyme, fresh, chopped; crouton (optional); sour cream (optional)

10 ingredients

1 steps

Ingredients

1 small butternut squash, peeled, diced (about 5 C.)
1 medium onion, large dice (1 cup)
1 tablespoon olive oil
1 apple, skinned, large dice (1 cup)
48 ounces chicken broth
1 cup half-and-half
2 tablespoons parsley, fresh, chopped
1 tablespoon thyme, fresh, chopped
crouton (optional)
sour cream (optional)

Directions

1

["ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).", "Tip: while you are roasting, make some \"cheese toasts\"". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!""