This butternut squash bisque is easy to make and a palette pleaser. Whether the main dish or just a side, your guests will be wanting seconds.
What is a Bisque?
A bisque is a rich, thick creamy soup. The French make a bisque using shellfish, such a lobster, shrimp, etc. The shells are used to make stock and the meat is used in the soup similar to chowder. The bisque’s main characteristic is that it has a smooth texture. In our bisque, we use heavy cream in order to get that fluid consistency.
The Star Ingredient-Butternut Squash
Once you roast the butternut squash you can use it in many different types of recipes. One of our favorite ways is to make Caramelized Butternut Squash Bisque. This soup has both sweet and savory. The ingredients are simple, healthy, and full of flavor.
The first thing you do is prepare your butternut squash. When picking a butternut squash you should do the following: pick a squash the is a solid beige color, Secondly, the squash should feel heavy for its size. Third, the butternut squash should sound hollow when you give it a knock. Lastly, find one that has a full firm stem. When the stem is intact, it will keep longer. Our MyPrepTable recipe on Roasting Butternut Squash will show you how to prepare it.
How to Serve
Since this soup is the perfect fall or wintry soup, you can serve it alone or as an appetizer. We suggest at MyPrepTable to serve it with a nice grilled cheese, sautéed green beans, or nice mixed greens salad with a champagne vinaigrette.
Caramelized Butternut Squash Bisque Soup
- 3 whole Butternut Squash Peeled, Seeded and cut Or Refer to Roasted Butternut Squash Recipe
- 2 whole Granny Smith Apples Peeled, cored and diced
- 2 whole Spanish Onion Diced
- ¼ stalk Celery Diced
- 2 whole Carrots Peeled and diced
- 3 whole Potato Peeled and diced
- 1 cup(s) Maple Syrup
- 5 clove(s) Fresh Garlic
- ½ quart Heavy Cream
- 1 cup(s) White Wine
- 1 To Taste Salt & Pepper
- ¼ tsp(s) Ground Clove
- ½ tbsp(s) Ground Cinnamon
- ½ tsp(s) Ground Clove
- 1 tsp(s) Ground Cinnamon
- ¼ bunch(s) Scallions/ Chives Thinly Sliced
- Gather, wash all ingredients and lets bring it to the board
- Peel and core granny smith apple and dice.
- Peel carrots, onions, celery and rough dice ingredients. Place all ingredients onto ½ sheet pan.
- Season with salt & pepper with a drizzle of olive oil and place into 375° degree oven until the vegetables are roasted.
- Peel and rough chop potato and garlic set aside.
- Place stock pot on stove add olive oil and begin to heat. Add potato and garlic to pot and begin to heat till translucent.
- Once the potato and garlic are heated, deglaze with white wine. Cook for a few seconds to cook out alcohol.
- In a separate sauce pan, heat up one quart of vegetable stock and set aside.
- Remove the roasted vegetables from the oven and place into the stock pot with all the liquids on bottom of tray.
- Add the vegetable stock to the sauce pot and begin to simmer for 15-20 minutes Cook all ingredients well and allow flavors to mend together.
- Add heavy cream, ground cloves and cinnamon to stock pot.
- Using a hand mixer, puree all the ingredients well until you get a smooth creamy consistency. Check seasoning and set aside for serving.