I made two maki rolls with roasted butternut squash, and had plenty of squash left over. What else is there to do in October but make butternut squash bisque? It’s so creamy and warm and yummy. Truth be told – there’s no salmon in this dish, but it went great with the whole meal.
The husband is NOT a spicy fan, but he loved it and licked the pot. I should have warned him about the jalapeno garnish, though…
Sweet and Spicy Butternut Squash Bisque
- Spicy orange marmalade from Roasted Butternut Squash Maki with Salmon
- Leftover roasted squash from Roasted Butternut Squash Maki with Salmon
- 1-1/2 cup chicken stock
- 1 tsp thyme
- 1 cup heavy cream
- 2 slices jalapeno, chopped, for garnish
Roast the squash as described in Roasted Butternut Squash Maki with Salmon. Scoop the roasted squash into a medium saucepan and add a tablespoon or two of the marmalade. Mash the squash while heating over medium heat. Gradually add the chicken stock. Use a stick blender to puree the squash, adding more stock if necessary. Add heavy cream and heat through. Garnish with jalapeno.