Welcome, foodies and health enthusiasts! If you’re on a liquid diet journey and yearning for not just a nutrition-packed, belly-filling concoction but also a feast for the senses, then you’re in the right place. Allow me to introduce you to our star of the day—the Sage and Butternut Squash Bisque Recipe. This dish graces many a gourmet menu in renowned restaurants worldwide, boasting an allegiance to the cult of autumn flavors. This creamy, satisfying soup—with its striking tones of orange and a delicate hint of sage—becomes a delightful game-changer in making a liquid diet less of a challenge and more of a joyride.
Ingredient List
- 1 Medium-sized butternut squash
- 1 Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 tablespoon Fresh sage, finely chopped (or 1 teaspoon dried)
- 4 Cups Vegetable Broth
- 1 Cup Cream or full-fat Coconut milk (for vegan option)
- Olive oil, Salt, Pepper to taste
Instructions
- Start by preheating your oven to 400 F (200 C). Slice the butternut squash in half lengthwise, brush it with olive oil, and season with salt and pepper. Roast for around 45 minutes until it turns tender.
- In a large saucepan, sauté the onions in olive oil until they’re translucent. Add in the garlic and sage. Stir until they release a mouth-watering aroma.
- Next, scoop the roasted butternut squash flesh and add it to the pan. Pour in the vegetable broth, bring the mix to a boil, and then let it simmer.
- Using an immersion blender, blend the soup until it’s smooth and creamy. For a final touch, stir in the cream or coconut milk and let it simmer for an extra 5 minutes.
Cooking Time & Servings
Our Sage and Butternut Squash Bisque takes about an hour to prepare and cook, serving 4 generous bowls.
Nutritional Information
Each warm and velvety serving supports partakers on their liquid diet journey, injecting a medley of vital nutrients, from Vitamin A to dietary fiber. The butternut squash, glowing like a harvest moon, delivers ample antioxidants while sage lends this concoction its anti-inflammatory and cognizance-boosting properties.
Per Serving:
- Calories: 300
- Fat: 20g
- Carbohydrates: 30g
- Protein: 3g
Tips and Tricks
Switch things up to keep your bisque interesting. You can replace sage with other herbs like rosemary or thyme for a different flavor profile. For those preferring a thinner consistency, add more vegetable broth or water. You can also garnish your bisque with Greek yoghurt and chopped nuts for a hearty twist!
To Wrap It Up,…
From its warm and inviting hue to its bold and subtly sweet taste, the Sage and Butternut Squash Bisque is truly a conviction in a bowl that liquid diets can be just as appetizing as solid meals. Be sure to share your culinary adventure with us in the comments below, or perhaps post a picture of your creation on our page!
Frequently Asked Questions
Can I make this bisque ahead of time?
Absolutely! You can store it in your fridge for up to five days.
Can this bisque be frozen?
Yes. Just freeze it without the cream. Later, reheat and add cream while serving.
What if I can’t find fresh sage?
You can use dried sage; just reduce the amount as it’s more potent.
Can I make this vegan?
Yes, by replacing the cream with full-fat coconut milk.
Can I make this bisque thicker?
Just let it simmer for longer to reduce the liquid, or you can add fewer fluids initially.
Listen to the Podcast:
Sage and Butternut Squash Bisque Recipe
Ingredients
- 1 Medium-sized butternut squash
- 1 Onion finely chopped
- 2 Cloves Garlic minced
- 1 tablespoon Fresh sage finely chopped (or 1 teaspoon dried)
- 4 Cups Vegetable Broth
- 1 Cup Cream or full-fat Coconut milk for vegan option
- Olive oil Salt, Pepper to taste
Instructions
- Start by preheating your oven to 400 F (200 C). Slice the butternut squash in half lengthwise, brush it with olive oil, and season with salt and pepper. Roast for around 45 minutes until it turns tender.
- In a large saucepan, sauté the onions in olive oil until they’re translucent. Add in the garlic and sage. Stir until they release a mouth-watering aroma.
- Next, scoop the roasted butternut squash flesh and add it to the pan. Pour in the vegetable broth, bring the mix to a boil, and then let it simmer.
- Using an immersion blender, blend the soup until it’s smooth and creamy. For a final touch, stir in the cream or coconut milk and let it simmer for an extra 5 minutes.