Butternut Squash Bisque

Butternut Squash Bisque
Recipe type: soups
  • 5 pounds butternut squash, deseeded & roasted
  • 2-1/2 medium onions, diced
  • 13 cup garlic, chopped
  • 5 carrots, julienned
  • ⅓ 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
  1. Lightly oil the deseeded squash and roast at 350 F, uncovered, skin side up, for 40 minutes.
  2. Remove from oven and allow to cool.
  3. In a large pot, add butter and saute onions and carrots.
  4. Add herbs and spices.
  5. Add squash, followed by the chicken stock.
  6. Bring to a boil, then reduce heat to simmer for 30 minutes.
  7. Remove pot from heat, scoop bay leaves out and discard.
  8. Use a food processor to puree the ingredients until a smooth, soupy consistency is achieved.
  9. Place soup back in pot and return to stove top to keep warm.
  10. Add heavy cream and stir until well blended.
  11. Add salt & pepper to taste.