Roasted Butternut Bisque

I found this to be quite tasty - sweet, creamy and slightly spicy. But I doubled the amount of squash, as 1 lb. had cooked down to 6 oz. after roasting and would have made for a thin bisque. I would make this for soup-and-sandwich/salad lunches and for company.

This is a good recipe. I recommend some paprika when roasting the squash though. The butternut flavor is subtle and the buttermilk adds a nice tang. Not something I'd make for kids, but good for adults.

I quite liked this bisque - thought the taste was very subtle. Even my husband who does not like buttermilk liked it a lot. I am making it again this week. It is a good every day meal. I did not alter the recipe. The only downer is peeling the butternut.

I thought that it had pretty good flavor and texture. The buttermilk made it slightly bitter, though. I may try to use skim or 1% milk next time.

I tried to dress this up with herbs but it was just totally bland. I'm sure it'd be a good base if you found the right things to add to it, but I do not recommend this recipe as is.

This is really easy and quick to make. I probably use a 1.5 - 2 lb. butternut squash, vegetable STOCK as its got more flavor and since I can never find fat free buttermilk, I use the low fat 1% kind. I also add about 1.5 TBSP of brown sugar. Instead of transferring to a blender I just use a hand stick blender right in the pot and it works just fine. Very good!

Very simple, delicious soup. We used reduced fat buttermilk instead of fat free which made it a bit creamier. I would recommend getting precubed butternut squash or cutting the squash down the middle and roasting first before harvesting the fruit.