That is the question, and for me the answer depends on what else is on the menu besides this delicious butternut bisque.
When you roast butternut, you caramelize, and concentrate the flesh, and get something sweeter, starchier, and richer, which is perfect if you’re enjoying it as a meal, but maybe not such a great thing if it’s going to be followed by additional courses.
The last thing you want when you start a big holiday meal with a soup course are your guests feeling full when they finish. Of course, as with all things food, this is highly subjective, but I did want to share my thought process on skipping the roasting step.
I really enjoyed the festive, seasonally appropriate garnish seen herein, but if you are going for more of a stand-alone meal, it’s pretty amazing embellished with a handful of crispy bacon, and spoon of crème fraiche. So, whether you roast or not; whether you’re going to serve at some fancy feast, or just some chilly Tuesday night, I really hope you give this a try soon. Enjoy!
Ingredients for 6 portions:
1 butternut squash (about 2 lbs)
3 tablespoons butter
1 large onion, diced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
1 quart chicken broth
pinch of cayenne
1/2 cup heavy cream or crème fraiche (plus more to swirl on top)
2 tablespoons maple syrup, or to taste
chives and pomegranate to garnish