Butternut Bisque
Submitted by sperrine
Velvety butternut squash bisque with carrots, Spanish onion, and a whisper of nutmeg. Freezes beautifully for up to 3 months. A make-ahead fall and winter staple.
YIELD
12 cupsPREP
20 minCOOK
30 minREADY
1 hrsA pot of this bisque on the stove fills the entire house with the smell of roasted autumn.
Butternut squash and carrots simmer in chicken broth until completely soft, then get pureed into a thick, silky soup with a gorgeous golden color.
Freshly grated nutmeg is the quiet hero here. Just a hint adds warmth without competing with the natural sweetness of the squash.
Make a big batch and freeze portions for up to three months. It reheats as beautifully as it tastes on day one.
Chef Tips
- Puree in batches and blend until completely smooth. Any chunks will break the bisque’s velvety texture.
- Thin with water or extra stock to your preferred consistency, but keep it on the thicker side. Bisque should coat the back of a spoon.
- A swirl of sour cream or creme fraiche on top before serving adds richness and looks gorgeous.
- Swap vegetable broth for the chicken broth to make this vegetarian without losing any depth of flavor.
Ingredients
Directions
HEAT OIL IN 4-QUART POT.
Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often.
Add squash and 4 cups stock.
Bring to boil.
Simmer, covered, until vegetables are soft, about 20 minutes.
Strain solids from liquid, reserving both. Purée solids in processor or in batches in blender until completely smooth.
Return to pot.
Stir in liquid, remaining stock and water to thin soup.
Soup should be thick.
Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months.
Serve hot, garnished with chives.
Comments
This is too cute, and just in time for Halloween! That skeleton is so cute. LOL.