Butternut Squash Bisque

Butternut Squash BisqueIngredients

  • 5 pounds butternut squash, deseeded & roasted
  • 2-1/2 medium onions, diced
  • 13 cup garlic, chopped
  • 5 carrots, julienned
  • 1/3 teaspoon nutmeg
  • 1-1/4 quarts heavy cream
  • 3 bay leaves
  • 1 ounce fresh thyme, chopped
  • 78 ounces chicken stock
  • 2-1/2 ounces butter
  • Salt, to taste
  • Pepper, to taste

Instructions Lightly oil the deseeded squash and roast at 350 F, uncovered, skin side up, for 40 minutes. Remove from oven and allow to cool.

In a large pot, add butter and saute onions and carrots. Add herbs and spices. Add squash, followed by the chicken stock. Bring to a boil, then reduce heat to simmer for 30 minutes.

Remove pot from heat, scoop bay leaves out and discard. Use a food processor to puree the ingredients until a smooth, soupy consistency is achieved. Place soup back in pot and return to stovetop to keep warm. Add heavy cream and stir until well blended. Add salt & pepper to taste.

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