Rosemary Butternut Bisque

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Place the squash on a baking sheet and roast until tender, about 25 minutes.

3. 3

   Transfer to a large saucepan and add the chicken broth, rosemary and orange zest.

4. 4

   Bring to a boil over medium-high heat.

5. 5

   Reduce heat and simmer for 30 minutes.

6. 6

   Place the mixture in a food processor and process until smooth.

7. 7

   Stir in the salt and pepper.

8. 8

   Ladle the soup into bowls and swirl a little of the cream into each bowl if desired.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.