Hello beautiful people,
As I was planning out our Friendsgiving menu this year, I knew some of the things I would be making. But I also knew that I had a couple of vegetarian guests that wouldn’t eat the turkey. So I wanted to come up with another item for them to eat that would be filling and just as delicious as the turkey. And also that wouldn’t take too long because let’s be honest, I didn’t have a ton of extra time.
This butternut squash and sage butter bisque is so creamy, so flavorful and will be a hit with your guests! I actually used this as a spread for a bruschetta and topped it with the pesto and macadamia nuts. So this doubles really well as an appetizer or another main/side for any guests, including vegetarian! 
Butternut Squash Bisque w/Sage and Macadamia Nut Pesto
Ingredients
For the Bisque
- 5 cups cubed butternut squash
- 1 stick salted butter
- 6-7 large sage leaves rinsed and dried
- 1/2 tsp salt plus more to taste
- 1/4 tsp pepper plus more to taste
Sage and Macadamia Nut Pesto
- 2 cup sage leaves rinsed and dried,
- 1/2 cup macadamia nuts
- 1 cup olive oil
Instructions
Directions:
- In a blender, combine all of your pesto ingredients and blend. It's okay if it's not super smooth, the bigger macadamia nut chunks make for a nice crunch on top. Pour the pesto into a small bowl and set aside. Wash blender.
- In a small saucepan, add your butter and sage leaves. Cook on low until butter melts and then let it simmer for 2 minutes until sage is fragrant. Discard all but one sage leaf and set the butter aside.
- Put your butternut squash in a medium skillet with 1 cup water. Simmer until fork tender. Drain and place in blender. Then add the sage butter (and the one leaf that's left) and salt. Blend until smooth and creamy.
- Divide the soup among 4 bowls and using a large spoon, create a spiraled "well" of sorts. Then spoon the pesto into the well. Top with more crushed macadamia nuts if you'd like!
If you make it, tag me @honestdarling. Hope you love!
Xox
Tessa
