Roasted Butternut Squash & Sweet Potato Bisque

Name: Roasted Butternut Squash & Sweet Potato Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large carrots, peeled; 1 extra large sweet potato, peeled; 2 large sprigs of fresh thyme; 1 medium butternut squash, halved and seeded; 1 large leek (white & light green only), diced; 1 medium Spanish onion, diced; 2 tbsp. olive oil, divided; 2 tbsp. butter; 5-7 sage leaves; 1 large bay leaf; 4 cups vegetable broth; 1.5 cups whole milk; Salt and pepper to taste; Mascarpone cheese (to serve); Fresh-cracked pepper (to serve); You will also need:; 2 large rimmed baking sheets; 1 heavy-bottomed, 4-6 qt. stockpot

Servings: persons

2 large carrots, peeled
1 extra large sweet potato, peeled
2 large sprigs of fresh thyme
1 medium butternut squash, halved and seeded
1 large leek (white & light green only), diced
1 medium Spanish onion, diced
2 tbsp. olive oil, divided
2 tbsp. butter
5-7 sage leaves
1 large bay leaf
4 cups vegetable broth
1.5 cups whole milk
Salt and pepper to taste
Mascarpone cheese (to serve)
Fresh-cracked pepper (to serve)
You will also need:
2 large rimmed baking sheets
1 heavy-bottomed, 4-6 qt. stockpot

1
1. Preheat oven to 350 degrees.
2
2. Cut carrot and sweet potato into 1-inch pieces and place in large mixing bowl. Add thyme leaves (removed from stems), salt lightly, and drizzle with 1 tbsp. olive oil. Toss to coat, then spread pieces evenly on first rimmed baking sheet. Set aside.
3
3. Place butternut squash face-down on second rimmed baking sheet and fill pan slightly with water (to allow squash to steam).
4
4. Bake the carrots/sweet potato and squash until tender when forked (35-40 minutes for the carrots/potato; 45-60 minutes for the squash).
5
5. Meanwhile, combine butter and remaining olive oil in heavy-bottomed stockpot. Add leeks and sage, salt lightly, and saute until soft.
6
6. Add bay leaf and vegetable broth to pot. Bring to a simmer.
7
7. Add carrots, sweet potato, and butternut squash (removed from skin) when ready. Simmer all ingredients together for 10-20 minutes to let flavors combine.
8
8. Remove bay leaf, and puree the vegetables using an emulsion blender. Add the milk, continuing to blend until smooth and creamy.
9
9. Season with salt and pepper to taste.
10
10. Serve topped with a dollop of mascarpone cheese and few twists of fresh-cracked pepper.

432

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.

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 18 ingredients. The key ingredients include: 2 large carrots, peeled, 1 extra large sweet potato, peeled, 2 large sprigs of fresh thyme, 1 medium butternut squash, halved and seeded, and more.

Yes, Roasted Butternut Squash & Sweet Potato Bisque 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!