This soup is So easy. Here ya go y'all.
1 Large Butternut Squash
- Quarter and core it, season it generously with olive oil, salt, pepper, garlic powder, nutmeg and balsamic vinegar. Roast it on a cookie sheet at 350 degrees for 60 min. (until soft).
4 Cloves of Garlic
1/2 large onion
2 large carrots
5 stalks of celery
-Dice the "Mirepoix" evenly then saute in the bottom of your soup pot. Season each layer with salt, pepper, and olive oil...until brown.
1 Full Container of Chicken Stock (32 oz.)
-Deglaze the bottom of the pot with the stock. Then let this simmer with the veggies.
1/2 of a package of Neufchatel Cream Cheese.
-Leave this in the fridge until the last minute. Then dice up in 1"squares and feed into the soup. Stir until it had melted, then let simmer.
Skin and chop up the squash and mash into the soup, let simmer.
Then, after 20 minutes. Blend the soup up in a blender until smooth...this is what makes the soup into a "bisque". If it's to thick for you then add more chicken stock.
Garnish: Smoked paprika, scallions (green onions), and shaved pickled radishes. (shave radishes and let soak in rice wine vinegar as you make the soup)
Let me know what your think.
Pair this with a green garden salad with a vinaigrette dressing vs a creamy dressing to balance your palette, or else this entire dish will be to rich.