Butternut Squash Bisque

"This soup is so nice and has a very creamy consistency. I just love squash, I happened to find this one in one of my cookbooks. I would even use some sweet potato as well, if you wish for extra flavour. Enjoy. :)"
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
5
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ingredients

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directions

  • In 3-quart (3L) saucepan, place squash; add water to cover squash.
  • Heat to boiling.
  • Reduce heat to low.
  • Cover; cook 10 minutes or until squash is tender.
  • Drain.
  • In covered blender or food processor, blend squash until smooth.
  • In same saucepan over medium heat, in hot magarine, cook onion and garlic until tender, stirring occasionally.
  • Add pureed squash, broth,salt, pepper and nutmeg.
  • Heat to boiling.
  • Reduce heat to low; cook 5 minutes.
  • Stir in heavy cream.
  • Heat through, stirring occasionally.
  • If necessary, thin to desired consistency with milk or water.
  • Heat through.
  • Garnish with parsley, if desired.

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Reviews

  1. I LOVE this soup! I used soy cream instead, since I have one with a dairy allergy. This is really amazing for a chilly Fall evening. The hardest part is preparing the squash. And, as for more zip, you can taste and add more spices as needed... maybe a little Tony Chachere's!
     
  2. this was a great way to get in an additional serving of veggies and an easy and tasty soup for my family. i'd like to find some other spices that might add a little more zip to it.. but overall creamy texture and pleasant tasting...
     
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RECIPE SUBMITTED BY

Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.
 
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