Description
Warm butternut bisque dances with French onion toast, creating a luxurious comfort blend from autumn’s harvest. Creamy squash meets caramelized onion in this soul-satisfying soup you’ll crave through crisp seasonal evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups butternut squash, peeled and cubed
- 4 cups chicken broth
- 1/2 cup heavy cream
- 4 slices sourdough bread
- 1 cup shredded Gruyère cheese
Aromatics and Seasonings:
- 1 large onion, chopped
- 2 large sweet onions, thinly sliced
- 1 shallot, thinly sliced
- 2 tablespoons tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon maple syrup
- 2 sprigs fresh thyme
- Salt and pepper to taste
Cooking Fats and Liquids:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons dry sherry
- 1/2 cup low-sodium beef stock
- Fresh parsley for garnish
Instructions
- In a spacious pot, gently melt butter over medium-low heat. Incorporate chopped onions and a pinch of kosher salt, stirring consistently until onions become translucent and soft, approximately 10 minutes.
- Elevate heat to medium-high and introduce tomato paste, allowing it to caramelize for 2 minutes while stirring continuously.
- Add butternut squash, chicken broth, remaining salt, and cayenne pepper. Reduce heat to medium-low and simmer until squash becomes exceptionally tender, roughly 20-25 minutes.
- Utilize an immersion blender to transform the mixture into a silky-smooth consistency. Incorporate cream and maple syrup, maintaining warmth on low heat.
- For the French onion toast, preheat oven to 425°F. In a skillet, combine butter and olive oil over medium-low heat.
- Add sweet onions, shallots, salt, and pepper. Cover and cook for 12-14 minutes until onions soften completely.
- Increase heat to medium-high and cook uncovered for 3-4 minutes, allowing onions to develop a golden-brown color.
- Deglaze pan with sherry, cooking for 2 minutes. Pour in beef stock and thyme, bringing to a boil, then simmer until liquid reduces, about 5 minutes. Remove and discard thyme sprigs.
- Arrange sourdough slices on a baking sheet, spread with softened butter, and bake for 8-10 minutes until lightly browned.
- Activate broiler. Top bread with caramelized onions and generously sprinkle Gruyère cheese. Broil until cheese melts completely, approximately 2 minutes.
- Serve bisque in bowls, crown with French onion toasts, and garnish with fresh parsley.
Notes
- Select butternut squash with smooth, matte skin and no soft spots for the best flavor and texture in your bisque.
- Adjust cayenne pepper according to your heat tolerance, starting with a pinch and gradually increasing for desired spiciness.
- Swap chicken broth with vegetable broth to make the recipe vegetarian-friendly and maintain a rich, savory base.
- Use an immersion blender carefully to prevent splattering, ensuring a smooth and creamy consistency without lumps.
- Customize French onion toast by experimenting with different bread types like rye or whole grain for added nutritional value.
- For a lighter version, replace heavy cream with coconut milk or Greek yogurt to reduce calories while maintaining creaminess.
- Caramelize onions slowly to develop deep, sweet flavors that enhance the overall taste of the French onion toast topper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 40 mg