Go Back
–+ servings
Amazing Butternut Squash Bisque

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Course: Soup
Cuisine: French
Calories: 205
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, scrubbed and roughly chopped
  • 2 large ribs celery, chopped
  • 2 large cloves garlic, minced
  • 1 1/2 pounds butternut squash, peeled and cut into 1 1/2-inch cubes
  • 4 cups chicken stock
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon allspice
  • 2 tablespoons Applejack (or if you do not cook with alcohol, apple cider)
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon fresh ground black pepper
  • Crème fraîche, for serving

Method
 

  1. 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.
  2. Add the chicken stock and the squash. Partially cover. Cook for 15 minutes or until the squash is fork-tender.
  3. Remove from heat and let cool for 10 minutes.
  4. Put in blender, in batches if needed, and puree until smooth. (Or use an immersion blender.)
  5. Return to pan. Place back on stove over medium heat. Add Applejack and spices. Bring to a gentle simmer.
  6. Ladle into soup bowls and swirl a large spoonful of crème fraîche into each bowl.

Nutrition

Calories: 205kcalCarbohydrates: 23gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 444mgPotassium: 672mgFiber: 3gSugar: 7gVitamin A: 15699IUVitamin C: 27mgCalcium: 77mgIron: 1mg

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.

Tried this recipe?

Let us know how it was!