Butternut Squash Bisque
Recipe Type: Soup
Author: Wendy Solum
Ingredients
Instructions
  1. Cut squash in half. Lightly spread butter on the squash, then dust with brown sugar; maybe a pinch of nutmeg too. Cover with foil and place on a cookie sheet. Roast the squash @ 375 for 50-60 minutes. (No need to add water to the pan. Also, you may want to roast ahead of time or a day prior.)
  2. Heat the oil and butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
  3. Mix the carrots and squash into the pot. Pour in chicken or vegetable stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes or so.
  4. In a blender or food processor (an immersion blender works great), puree the soup mixture until smooth. Return to pot and stir in the half and half. Heat through but do not boil. Serve warm with a dash of nutmeg.

 

" />
Michael Fields Agricultural Institute logo
At the intersection of food, soil, climate, farming and water.

Butternut Squash Bisque

Butternut Squash Bisque
Recipe Type: Soup
Author: Wendy Solum
Ingredients
  • 1 T olive oil
  • 1 T butter
  • ½ cup diced onion
  • ¾ cup diced carrots (1 large carrot)
  • 4 cups peeled and cubed butternut squash (approx. 1 med squash)
  • 3 cups chicken or vegetable stock
  • salt and ground white pepper (⅛ tsp) to taste
  • 1-1 ½ tsp ground nutmeg or to taste
  • optional – ½ cup heavy cream (I use half and half)
  • option – additional butter and brown sugar for roasting squash
  • option – add a pinch of cayenne pepper (Yummy! Gives it a bit of heat.)
Instructions
  1. Cut squash in half. Lightly spread butter on the squash, then dust with brown sugar; maybe a pinch of nutmeg too. Cover with foil and place on a cookie sheet. Roast the squash @ 375 for 50-60 minutes. (No need to add water to the pan. Also, you may want to roast ahead of time or a day prior.)
  2. Heat the oil and butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
  3. Mix the carrots and squash into the pot. Pour in chicken or vegetable stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes or so.
  4. In a blender or food processor (an immersion blender works great), puree the soup mixture until smooth. Return to pot and stir in the half and half. Heat through but do not boil. Serve warm with a dash of nutmeg.