Butternut Squash Bisque

Ingredients

• 1 medium butternut squash (peeled, seeded and chopped)
• 6 tablespoons olive oil (divided)
• 2 cloves garlic (pressed)
• 2 shallots (thinly sliced)
• 2 cups vegetable broth (or more to taste)
• 1 cup red ale
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1/4 cup crumbled goat cheese (for serving)
• 1/2 cup pomegranate seeds (for serving)

Steps

1. 1

   Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. 2

   Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes.

3. 3

   Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and shallots, and cook, stirring occasionally, until caramelized, about 15-20 minutes. Stir in vegetable broth and red ale and bring to a boil; reduce heat and simmer for 5 minutes.

4. 4

   Remove from heat and stir in butternut squash, salt, pepper, cayenne pepper and heavy cream. Puree with an immersion blender; season with salt and pepper to taste.

5. 5

   Return to heat and bring to a simmer until slightly thickened, about 10 minutes. Add more vegetable broth until desired consistency is reached.

6. 6

   Serve immediately, garnished with goat cheese and pomegranate seeds.