Chef Keith Batts Roasted Butternut Sweet Chili Bisque

Recipe brought to you by Keith Batts, of Cookies by Keith! This recipe was featured at The Edible Kitchen on Saturday November 19th.
Photography By Jill Melton | November 15, 2016


1. Preheat oven to 400F. Toss squash, onion and garlic with olive oil and spread in a roasting pan or baking sheet. Season with salt and pepper. Roast for 20 minutes, add diced apple, and continue roasting another 10-20 minutes.

2. Place squash mixture into blender with about half the chicken stock; puree. Add remaining chicken stock, cream, coconut milk and herbs; pulse until smooth. Alternatively use an immersion blender.

3. Return to saucepan and reheat. Serve with a dollop of crème fraiche and garnish with sweet chili.

Serves 10


Related Stories & Recipes

Keith Batts

  Chef Batts has a business management degree from Tennessee State University and a culinary degree from Johnson and Wales University where he graduated magna cum laude. After interning with T...


  • 1 small butternut squash, peeled, diced
  • 1 onion, chopped
  • 6 garlic cloves
  • 1 tablespoon olive oil
  • 2 granny smith apples, peeled and chopped
  • 6 cups chicken or vegetable stock
  • ½ cup heavy cream
  • ½ cup coconut milk
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Garnish: crème fraiche and sweet chili sauce
Build your own subscription bundle.
Pick 3 regions for $60