Butternut Squash Bisque

This butternut squash bisque will be delightful on a cool autumn day. The combination of flavors and the health benefits from your infused oil will quickly make this a favorite dish to enjoy again and again.

Homegrown or store-bought butternut squash works well for this recipe. This infused soup is so tasty that you may even be inspired to plant a garden to grow your own butternut squash for next year.

The benefits of making your own infused oils at home using LĒVO is not only the customization of your potency and accuracy of the final product, but the efficiency and cleanliness of the whole process being kept in one, elegant countertop machine. Also, remember that your LĒVO pieces are all dishwasher safe.

Different strains of herb affect the flavors and aroma while carrying different health benefits. So, you can experiment with which strain works best for specific recipes. Also, if you have a LĒVO infusion machine, decarbing your herb and infusing your ingredients is that much easier as both processes take place in the same machine (which also does a great job of containing the smell).

You also have control over the temperature and duration of the activation processes, which is important to each respective strain and dish- or to the other botanical infusions you’re trying to create.

This infused butternut squash bisque is hearty and full of health benefits. The squash and other vegetables are loaded with vitamins and minerals. Also, you will get a delightful blend of botanicals and terpenes to help with any pain and inflammation in your body.

Picking the Right Squash

If you are picking your butternut squash from the garden, just about any squash is going to be fresh and meaty, but if it has any green spots, it’s not ready to pick. If you get your squash from the store, make sure you get one that will be at its very best. Be sure to ask the grocer if you’re not sure which one to pick.

The color should be solid with no brown or green spots. There should still be part of a stem attached firmly to the squash at the top. Try knocking on the squash with your finger. It should sound resonant and hollow but firm. The feel of the squash should be solid and heavy. There should not be any soft spots on the skin.

Once you have selected your butternut squash, it is best to use it immediately. However, you can store your squash in a dark cupboard for a few weeks if it’s just not ripe enough yet.

*This recipe calls for 3 tablespoons of infused olive oil. If you don’t have that on hand, then prep your LĒVO and get to drying/activating, and infusing. With any leftover infused olive oil that you have, just label and save for your next great recipe!