Butternut Bisque

Eddie Szczerba


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


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45 Min
45 Min
Stove Top


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

How to Make Butternut Bisque


  • 1Start 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.
  • 2Bring 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.
  • 3Working 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!! :)

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About Butternut Bisque

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

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