I love butternut squash soup. There’s a savory sweetness to it that’s like nothing else. There are various ways to make it—smooth or chunky; with only broth or with cream; cream or almond milk; plain or with other ingredients, such as greens or beans; etc.
I chose to make this batch a plain bisque with only broth…but with additions. I decided to try roasting snow peas because roasting is my favorite way to prepare vegetables. I’d never roasted snow peas, however, and had no idea how they would turn out. I was pleased at the result. They have a roasty smokiness with just a hint of a pleasant bitterness. I thought they would make a nice topper to the bisque. And caramelized mushrooms? I don’t really think I need to sell that.
Butternut Bisque with Roasted Snow Peas and Caramelized Mushrooms
Makes 2 servings
3 tablespoons olive oil
3-4 garlic cloves, coarsely chopped
1 teaspoon paprika
4 cups cubed butternut squash
3 teaspoons kosher salt
1½ cups vegetable broth
6 ounces snow peas
6 ounces cremini mushrooms
Freshly ground black pepper to taste
Preheat the oven to 350 degrees F.
Heat 1 tablespoon of the oil in a medium saucepan. Add the garlic and sauté until fragrant, about 1 minutes. Sprinkle in the paprika. Add the squash and 1 teaspoon of the salt and cook, stirring occasionally, for 3 or 4 minutes. Pour in the broth. Bring to a boil. Lower the heat to medium-low and simmer until the squash is tender, about 20 minutes.Meanwhile, combine the snow peas with 1 tablespoon of the oil and one teaspoon of the salt and spread them out in a baking pan. Roast until nicely brown, about 20 to 25 minutes. Stir them halfway through cooking time.Heat the remaining oil in a medium skillet. Add the mushrooms and remaining salt. Sauté over medium-high heat until the mushrooms are golden brown, about 20 to 25 minutes. They will release water after about 6 or 7 minutes; after the liquid evaporates, the mushrooms will begin to brown.When the squash is done, puree it by either with a stick blender or by putting the contents of the saucepan into a blender. Stir in the black pepper. Taste the soup for seasoning and adjust, if necessary.Ladle the soup into 2 bowls. Arrange some of the snow peas and mushrooms on top and serve.