Butternut Bisque With Pomegranate And Goat Cheese

Name: Butternut Bisque With Pomegranate And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head Garlic (whole); 1 Tablespoon Olive Oil; 1 whole Large Butternut (squash); 2 whole Shallots, Minced; 3 Tablespoons Olive Oil; 2 cups Chicken Broth; 2 cups Water; 1 teaspoon Salt; 1 teaspoon Pepper; 1 pinch Cayenne; 1/2 cups Cream; 1 cup Pomegranate Seeds; 3 ounces, fluid Crumbled Goat Cheese

Servings: persons

1 head Garlic (whole)
1 Tablespoon Olive Oil
1 whole Large Butternut (squash)
2 whole Shallots, Minced
3 Tablespoons Olive Oil
2 cups Chicken Broth
2 cups Water
1 teaspoon Salt
1 teaspoon Pepper
1 pinch Cayenne
1/2 cups Cream
1 cup Pomegranate Seeds
3 ounces, fluid Crumbled Goat Cheese

1
Preheat oven to 425 F.
2
Cut the tip off of the head of garlic, exposing the tops of the cloves inside. Place it on a small sheet of aluminum foil, drizzle with 1 tablespoon of olive oil. Fold foil around garlic to form a tight package.
3
Cut the butternut squash in half. Scoop out the seeds. Place the halves on a baking sheet. Place garlic package on the baking sheet as well.
4
Roast at 425 F for 25 minutes then remove the garlic and allow it to cool. Continue to roast the butternut squash for an additional 20 to 30 minutes (45 to 55 minutes total) or until flesh is soft and easy to scoop out.
5
When done, remove the pan from the oven and scoop out the squash flesh (should be about 5 cups) and put the flesh into the bowl of your food processor. Puree it using the food processor until smooth. Set it aside.
6
In a large pot or Dutch oven, add the shallots and 3 tablespoons of olive oil over medium heat. Caramelize the shallots over medium heat, stirring occasional, for about 10 minutes or until a dark golden brown. Don't cook over high heat or the shallots will burn.
7
After 10 minutes add the chicken broth, water, butternut puree, salt, pepper and cayenne. Squeeze the soft garlic head until the cloves push out of the skin (should be soft and mushy) and add cloves to the soup. Stir it well to break up the garlic. Bring soup to a boil, then reduce heat and to maintain a simmer until slightly thickened, about 10 minutes.
8
Remove from heat, add cream and stir everything together.
9
Scoop into bowls and garnish with pomegranate and goat cheese.

996

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 head Garlic (whole), 1 Tablespoon Olive Oil, 1 whole Large Butternut (squash), 2 whole Shallots, Minced, and more.

Yes, Butternut Bisque With Pomegranate And Goat Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!