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!
Butternut Squash Bisque
- 3 tbsp olive oil
- 3 tbsp infused olive oil
- 1 butternut squash
- 1/2 yellow onion, diced
- 2 carrots, diced
- 3 cups vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/8 tsp ground nutmeg, plus more for garnish
- 1/2 cup half and half
Roast the squash for the bisque
Heat your oven to 350°F.
- Carefully slice the butternut squash in half through the stem.
- Remove the seeds and membranes using a spoon (These can be discarded, used in another recipe, or planted out back in your garden.).
- Line a rimmed baking sheet with tin foil or parchment paper and place the squash, cut-side down, on the sheet.
- Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash.
- Remove from the oven and allow to cool.
- Once cool enough to touch, scoop out the flesh of the squash using a spoon and discard the skin.
How to Make the Bisque
Add the 3 tbsp of regular olive oil and heat over medium-high heat in a medium-sized pot. Add the onion, carrots, salt, pepper, and nutmeg and sauté until the onions are tender about 8-10 minutes. Then, add the roasted squash and cook for an additional 5 minutes.
- Add the vegetable broth and infused oil and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender about 8-10 minutes.
- Using an immersion blender, puree the mixture until completely smooth. Once smooth, turn to medium-high heat and add the cream. Heat mixture until hot, but not to a boil.
- Add salt and/or pepper to taste as needed.
- If desired, for garnish, drizzle 1-2 tbsp of cream and a dash of nutmeg.
This infused butternut squash bisque is a perfect recipe to enjoy on a cold evening or by the fire with friends. As you savor the bisque, keep in mind the effects of the infused oil may take up to an hour to notice- so take it slow and savor the flavor. You can also adjust the potency (with an additional Power Pod in your LĒVO II) and of course, any other aspects of your recipe as you suit it to taste or dietary requirements.
Are You Ready To Expand Your Repertoire Of Culinary And Craft Arts Into The World Of Home Infusions?
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