Butternut Squash & Sage Bisque

Prepare the squash

• Preheat oven to 400° F. 
• Cut the squash in half lengthwise and scoop out the seeds. Discard the seeds or save for roasting — see the notes below for more about roasting seeds.
• Peel the squash with a vegetable peeler to remove the skin. Then cut the squash into 2-inch cubes.
  • An alternative method to simplify prep is to roast the squash halves open-side down (instead of peeling and cubing), then scoop out the squash. Roasting the cubes creates a richer caramelized flavor, but this method will still result in a great taste! 

Roast the squash

• For cubes:
  • Place the squash cubes on a baking sheet. Drizzle with 1-2 tbsp of olive oil, and sprinkle with sea salt & pepper.
  • Toss to coat evenly and spread into a single layer.
  • Roast for 25–30 minutes, tossing occasionally, until tender and lightly browned.
• For halves:
  • Drizzle a bit of olive oil inside the halves and use your fingers to coat, then sprinkle with sea salt & pepper.
  • Place cut-side down on a baking sheet and bake for 30—40 minutes or until soft when pierced with a knife.
  • Scoop out the cooked squash with a spoon.

Make the soup

• Heat the butter and 1 tbsp olive oil over medium heat in a large pot.
• Add the diced onion, celery, and sage. Sauté for about 10 minutes, until soft. Your kitchen will smell so good!
• Add the squash:
  • If using roasted cubes, add them directly to the pot.
  • If roasting halves, scoop the softened flesh into the pot.
• Pour in the stock. Bring to a gentle simmer and cook for 20–30 minutes to blend flavors.
• Purée the soup until smooth, using an immersion blender. If using a countertop blender, let the soup cool before blending. Hot soup can explode — I learned the hard way that it's difficult to clean soup off the ceiling.

Serve

• Ladle the soup into bowls and top with homemade croutons. The crunch of a few croutons may be just the trick to inspire a picky eater to eat their soup.