Butternut Squash Bisque – Perfect Winter Soup

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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.

Butternut Squash Bisque

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.

Some butternut squashes.

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.

5 from 1 vote

Caramelized Butternut Squash Bisque Soup

Winter is here and tis the season for a nice hot and sweet butternut squash soup.
Servings 4
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients

  • 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

Instructions

  • Gather, wash all ingredients and lets bring it to the board
    Butternut Squash Soup
  • Peel and core granny smith apple and dice.
    Butternut Squash Soup
  • Peel carrots, onions, celery and rough dice ingredients. Place all ingredients onto ½ sheet pan.
    Butternut Squash Soup
  • Season with salt & pepper with a drizzle of olive oil and place into 375° degree oven until the vegetables are roasted.
    Butternut Squash Soup
  • 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.
    Butternut Squash Soup
  • Once the potato and garlic are heated, deglaze with white wine. Cook for a few seconds to cook out alcohol.
    Butternut Squash Soup
  • 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.
    Butternut Squash Soup
  • 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.
    Butternut Squash Soup
  • Add heavy cream, ground cloves and cinnamon to stock pot.
    Butternut Squash Soup
  • Using a hand mixer, puree all the ingredients well until you get a smooth creamy consistency. Check seasoning and set aside for serving.
    Butternut Squash Soup

Notes

This soup is a lovely wintery soup. Packed with sweet and savory flavors it hits the spot on a cold wintery night. You can add caramelized apples, yogurt, scallions chives or whatever you might enjoy to make your soup a great hit. Feel free to ask questions or comment let us know what you wanna see.
Author: Nikolaos Saragias
Calories: 142kcal
Cost: 15
Course: Appetizer, Main Course, Soups
Cuisine: American
Keyword: Acorn Squash, Butternut Squash, Butternut Squash Soup, Soup

Nutrition

Serving: 1cup | Calories: 142kcal

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