Soups & Stewsbillyparisi5.0
Butternut Squash Bisque Recipe
This easy-to-make Butternut Squash Bisque Recipe has a silky smooth texture and is packed with flavor. In just over an hour, I can have a comforting soup topped with a sweet maple cream that perfectly complements the squash.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- blender
- whisk
📝 Preparation Steps
1
Add the butter to a large rondeau or Dutch oven pot over low to medium heat and add the diced onions until they are caramelized.
2
Add garlic and sauté until fragrant, which takes 35 to ⏱️ 40 seconds.
3
Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to ⏱️ 15 minutes to soften it.
4
Remove the pot from the burner, deglaze with the bourbon, and cook until the liquid has been absorbed, which takes about 2 to ⏱️ 3 minutes.
5
Pour the stock and simmer over low heat for 20 to ⏱️ 25 minutes or until the squash is tender.
6
Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
ground nutmeg1 teaspoonground cinnamon2 teaspoons
7
Season with salt and ground white pepper and cook on low heat until ready to serve.
8
Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
heavy whipping cream1 cup
9
Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Nutrition Facts
calories
465 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
4 g
sugar Content
16 g
sodium Content
350 mg
protein Content
10 g
trans Fat Content
0.1 g
cholesterol Content
82 mg
carbohydrate Content
41 g
saturated Fat Content
16 g
unsaturated Fat Content
9 g
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