Real Recipes From Real Home Cooks ®

butternut bisque

(1 rating)
Recipe by
joeyjoan K
Clarkston, MI

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 rating)
yield 6 serving(s)

Ingredients For butternut bisque

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

How To Make butternut bisque

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

Categories & Tags for Butternut Bisque:

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