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Roasted Butternut Squash Bisque

Seth Bradley and Ryan Van Voorhis of Nude Dude Food

Chef demonstration
Soups & Sides

Makes 10-12 servings


  • 1 large butternut squash, about 2 pounds
  • 2 Tablespoons extra virgin olive oil
  • 1 large onion, roughly chopped
  • 4 Tablespoons (half stick) of butter
  • 1 Tablespoon chopped garlic
  • 2 teaspoons whole coriander
  • 1 Tablespoon garam masala
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground nutmeg
  • 1 quart vegetable stock (preferably homemade)
  • 1 quart heavy cream
  • 1 Tablespoon fresh lemon juice
  • Salt and black pepper


Preheat oven to 400 degrees.

Halve the butternut squash lengthwise and scrape out the seeds. Drizzle the olive oil over the
squash and season it with salt and pepper. Roast in the oven until tender, about 45-60
minutes. Set aside to cool. When cool enough to handle, scrape out the tender flesh and
discard the squash skins.

In a Dutch oven over medium heat, melt the butter and add the onions, stirring to combine.
Season with salt and pepper and cook 5-6 minutes, stirring occasionally until the onions are
translucent and tender. Add the coriander, garam masala and white pepper, and continue to
cook for a few minutes to toast the spices. Add the garlic, stir to combine and cook for about
one minute. Add the vegetable stock and squash and heat over medium high heat until
simmering. Add the cream and stir, bring the soup back up to a simmer, then turn off the heat.

In batches, place the soup in a Vitamix or blender, starting on low speed and slowly increasing
to high, and blend the soup until very smooth. Once all the soup is blended, combine it all
back into a Dutch oven. Grate the nutmeg into the soup, and season with salt and black
pepper to taste. The soup should be very rich and well seasoned. Stir in lemon juice at the
end, then serve.

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