Orange vegetables come into season just when we need their particular nutrients most (thank you nature) and this is a dynamite winter bisque loaded with them. You could make this soup with pumpkin, Kabocha or any large squash you like but we tend to lean towards butternut because it’s always readily available and lots of people like it. The key to enjoyment of a mostly-veggie bisque is making sure it’s not too austere – so we like to get a little silly with the garnishes to keep things interesting. Here we use punchy pesto, tangy crème fraîche and some crushed up crunchy croutons to take things to the next level. 

ROASTED BUTTERNUT SQUASH BISQUE 

4-5 lb. butternut squash (2 large), peeled and cut into large chunks

1 whole bulb garlic, top trimmed off to expose the cloves

6 tbsp. olive oil – divided 

Salt and pepper 

3 sprigs thyme, leaves stripped from stems

2 tbsp. plus 2 tsp. butter, divided

2 shallots or one small yellow onion, diced 

1 32 oz container chicken or vegetable stock 

2-3 tbsp. heavy cream or crème fraîche

OPTIONAL GARNISHES:

Crème fraîche 

Pesto (any brand will do)

Croutons 

Pepitas 

High quality olive oil (such as Graza ‘The Drizzle’)

We roast a whole head of garlic at the same time as the squash and squeeze the softened cloves right into the soup. To prepare the garlic for roasting: cut straight across the pointy top to expose the cloves (creating a bit of a small hat). Drizzle in 2 tbsp. olive oil. Replace the hat and tightly wrap the entire head tightly in tin foil. 

Heat oven to 375. Use the remaining olive oil to generously coat the squash. Season well with salt and pepper.  Strip the thyme leaves from the stems and scatter on the squash. Add the prepared head of garlic to the baking sheet so it will cook at the same time as the squash. Just a note that it might cook faster: check the garlic after 45 minutes – if it is soft and golden and easily squeezes out of its skins, it’s done. Set aside. Roast the squash until tender and a knife goes through with little resistance. About one hour. Remove both the garlic and the squash from the oven and set aside for a few minutes. 

Bring 2 tbsp. butter to melt over medium heat in a large stock pot or Dutch oven. Add shallot and saute until fragrant and translucent, about 3 minutes. The garlic should now be cool enough to handle – if it’s still hot, use tongs. Squeeze the roasted garlic cloves out into the pot, discarding the skins. Add the squash to the pot and pour in the stock. Bring up to a simmer to let the flavors meld for about 5-10 minutes and then prepare to purée. You can purée this soup two ways: with an immersion blender, until smooth; or in batches in a high power blender, like a Vitamix. 

If using the blender, you will need to purée this in three small batches as hot liquids expand when agitated. Remove the plastic middle and cover the blender opening with a folded dish towel so air can escape but searing hot splashes of molten soup will not. I know this seems like a lot of fuss, but a purée in a strong blender will make this soup silky and delicious. An immersion blender works well but the final texture may be a bit more fibrous. Whatever you have, it will taste good, so use what you’ve got.

Return the puréed soup to the pot (off heat) and whisk in 2-3 tbsp of crème fraîche or heavy cream and the remaining 2 tsp. of butter. Taste and season generously with salt and pepper (I added about 1 ½ tsp of salt and two big pinches of pepper). To serve: ladle into a bowl, swirl in a small amount of creme fraiche, add a dollop of pesto and top with a few crunchy croutons and pepitas for crunch. 

BEVERAGE PAIRING SUGGESTIONS: 

Thanks to its smooth, silky texture and the addition of some savory garnishes, this soup works nicely with wines with a little bit of weight in the glass, like Chardonnay, Chenin Blanc or a white blend. But we thought the most fun thing to match it with would be sparkling wine. The Raventos i Blanc Blanc de Blancs is a stunning Champagne-caliber sparkling wine from the Penedès region in Catalonia. Traditionally speaking, ‘blanc de blancs’ is the moniker given to any sparkling wine made which contains all white wine grapes. Here the grapes are indigenous Spanish varietals – Macabeo, Xarel-lo and Parellada and the wine is better than many Champagnes for less than a third of the price. Aromas of white flowers and citrus are followed by a palate marked by texture and freshness and a clean, crisp finish. Serious wine that’s super easy to enjoy and priced for any occasion – this wine is an all time favorite for us and a perfect match with this yummy soup. 

For a red we were looking for something with a bit of texture and a touch of peppery spice. The Anne Pichon ‘Sauvage’  Syrah-Grenache is a red blend of 80% syrah and 20% grenache that is medium bodied, with a bright, high-toned red berry flavor on the midpalate and a little kick of peppery spice on the finish. The texture works well with the creamy nature of this bisque while the pepper and earth notes tame the sweetness of the roasted squash. 

For beer we could think of nothing better than a hazy New England style IPA. Widowmaker Blue Comet NEIPA is one of our best selling beers and we think it would work perfectly here. A ripe nose marked by tropical fruits is followed by a plush mouthfeel and a soft, malty finish. The hops here are highly aromatic but refined and nicely integrated, making it a juicy brew that matches the energy of this soup without overpowering it.