Butternut Squash Bisque

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent.

   Tip: Don't let the onion brown—you want a sweet, delicate base for the bisque.

2. 2

   Stir in minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.

   Tip: Blooming the spices in oil releases their essential oils for deeper flavour.

3. 3

   Add the cubed butternut squash and fresh thyme sprigs to the pot. Stir to coat with oil and spices.

   Tip: Uniform cube sizes ensure even cooking throughout the soup.

4. 4

   Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the squash is completely tender and easily pierced with a fork.

   Tip: The squash should almost fall apart when fully cooked for a silky texture.

5. 5

   Remove the thyme sprigs. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and blend until velvety.

   Tip: For extra silkiness, strain the blended soup through a fine sieve if desired.

6. 6

   Stir in the heavy cream and season with sea salt, black pepper, and freshly grated nutmeg. Heat gently without boiling for 2-3 minutes.

   Tip: Add cream gradually and taste as you go—you can always add more if you prefer a richer bisque.

7. 7

   Ladle into bowls and serve hot, optionally garnished with crispy sage leaves, toasted pumpkin seeds, or a drizzle of walnut oil.

   Tip: A splash of sherry or apple cider vinegar adds brightness if the bisque feels too rich.