Butternut Squash Bisque
Average user rating 
/ 4
1 Users Voted
Description
Submitted by: Simon Pearce Restaurant
/ 4
1 Users Voted
Ingredients
At a glance
Restaurant Recipes
Soups
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
2 lbs. butternut squash, peeled and cut into chunks
1 cup heavy cream
1 cup apple cider
2 ½ tsp cinnamon
8oz unsalted butter
½ cup Vermont maple syrup
1 large onion, diced
½ tsp nutmeg
2 lbs. butternut squash, peeled and cut into chunks
1 cup heavy cream
1 cup apple cider
2 ½ tsp cinnamon
8oz unsalted butter
½ cup Vermont maple syrup
1 large onion, diced
½ tsp nutmeg
Methods/steps
Boil onion and squash in lightly salted water, until just tender. Drain well and quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Adjust seasoning to taste. Heat thoroughly and serve.
If you would like to add apples, simply add 1 dozen peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe.
If you would like to add apples, simply add 1 dozen peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe.
Reviews
Review by hikermom ,
Saturday, September 19 2009
This is THE MOST AWESOME soup my husband and I have every had! I just made it again tonight with a fresh butternut squash I picked from my garden. WOW! What a treat. Had some toasted ciabatta bread with it. YUM
