Butternut Bisque

Eddie Szczerba

By
@chefed60

This is one of those comforting bowls of soup for a cold and blustery day!


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Rating:

Serves:

10-12

Prep:

45 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 large
butternut squash
1 medium
onions, vidalia, peeled,diced
2-3 large
carrots, cubed
1 c
celery,diced
3 clove
garlic
4 large
bay leaves, dried
5 qt
chicken broth, low salt
1/2 tsp
white pepper
1 Tbsp
salt
2 tsp
paprika
2 c
cooking sherry,dry
4 Tbsp
olive oil
1 c
roux
3 large
potatoes,peeled and cubed
1 qt
half and half

Directions Step-By-Step

1
Start by sauteing the onions and garlic in the oil until soft,do not burn the garlic or it will be bitter and ruin the soup. Add the cut up vegetables and saute for 10 minutes more,cover with stock and add the spices,dry cooking sherry.
2
Bring everything up to boil then simmer for thirty minutes.Remove from heat and let the soup cool down enough so you can handle it without getting scalded.Remove the bay leaves.
3
Working in batches using a food processor,puree the entire batch of soup and return it to the stove.Slowly bring the soup back up to a simmer,whisk in the cream and the roux until smooth and velvety.Serve i bowls garnished with fresh herbs or croutons,enjoy!! :)

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #Love in a bowl