Amazing Butternut Squash Bisque
A butternut squash soup on Top Chef had the judges wanting to lick their bowls, and it sent me on a quest to find a recipe that good, something that would make me sad the bowl was empty when I was finished. I’ve found that recipe, and I’ve found that secret ingredient that makes it all the better. I hope this bisque is as amazing for you as it was for me.
Ingredients
Method
- Put the butter, onions, garlic, carrots, and celery into a heavy soup pot. Cook over medium heat about 10 minutes or until garlic starts to change color.
- Add the chicken stock and the squash. Partially cover. Cook for 15 minutes or until the squash is fork-tender.
- Remove from heat and let cool for 10 minutes.
- Put in blender, in batches if needed, and puree until smooth. (Or use an immersion blender.)
- Return to pan. Place back on stove over medium heat. Add Applejack and spices. Bring to a gentle simmer.
- Ladle into soup bowls and swirl a large spoonful of crème fraîche into each bowl.
Nutrition
Notes
If you’re observing Lent or involved in a Daniel Fast, replace the chicken stock with vegetable stock and use apple cider instead of Applejack.
The onions, carrots, and celery cooked in butter make a mirepoix, the classic base for French soups like bisque, and your kitchen will smell fantastic.
Very high in vitamins A and C; high in potassium.
Good to know that we both like Nancy Drew & Hardy Boys. my first crushes was Scott Baio and Shaun…