Butternut Squash Bisque
A velvety pureed soup of roasted butternut squash finished with cream and a whisper of warm spice. Sweet, silky, and elegant enough for a holiday table.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 425 F and line a large baking sheet with parchment paper.
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