In this post, you will learn how to make Roasted Butternut Squash Bisque with Frangelico and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Roasted Butternut Squash Bisque with Frangelico.
- 1 medium size butternut squash (approximately 3 pounds)
- 4 tablespoons butter
- 4 tablespoons golden raisins
- 4 cups chicken broth
- 1/4 cup cream
- 1/2 cup Frangelico liqueur
- 1 pinch nutmeg
- Salt and pepper to taste
- Preheat oven to 325 degrees.
- Wash squash well. Split down the middle lengthwise. Scoop out the seeds and pulp, transfer to a bowl and set them aside.
- In each squash cavity, place half of the raisins and half of the butter. Turn the squash cavity side down in a large baking dish (This is what the recipe said and a real trick at that, but it can be done. Just dont worry if half your raisins spill out, it will be ok).
- Pour 1 cup of the chicken broth over the squash. Cover and place in the preheated oven.
- Bake for approximately 45 minutes or until it is fork tender.
- Remove the squash from the oven and cool. Scoop out the pulp from the squash shells and transfer to a large saucepan.
- Place the squash shells, raisins and the liquid from the baking dish in a large pot with the remaining chicken stock; simmer covered over low heat for approximately 20 30 minutes.
- Strain squash shell broth into the saucepan with the pulp; puree with an emersion blender or in the bowl of a countertop blender. Return to the saucepan and add the cream and Frangelico.
- Place back over medium heat and reheat to piping hot.
- Add the nutmeg and salt and pepper to taste.
- Garnish with a drizzling of cream, crme fraiche or sour cream. If using cream, beat just a bit to thicken so it floats on the top instead of sinking. The taste is the same, it is just prettier.
- Makes approximately 6 cups which easily serves 4
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