Butternut Bisque

joeyjoan K


won't be trying this til the pumkins are ready in the field.I even have the pumkin picked out it is growing in the shape of yep you guessed it a butter nut squash.I will post the results.Should post a picture of the pumkin growing for now huh?

★★★★★ 1 vote


1 Tbsp
1 large
spanish onion, sliced
3 large
carrots, sliced
1 large
butternut squash, peeled and cut into 1" chunks
6 c
chicken stock
1/4 tsp
"just a pinch" of salt
"just a pinch" of pepper
chives, fresh/chopped


1Heat oil in a 4 quart pot.
2Add onions and carrots; Cook until onions are softened, about 5 minutes, stirring often.
3Add squash and 4 cups stock; Bring to boil.
4Simmer, covered, until vegetables are soft, about 20 minutes.
5Strain solids from liquid, reserving both.
6Puree solids in processor or in batches in blender until completely smooth; Return to pot.
7Stir in liquid, remaining stock and water to thin soup - Soup should be thick.
8Season to taste with salt, nutmeg and pepper; Serve hot, garnished with chives.
9Refrigerate up to 4 days or freeze up to 3 months.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy