Rosemary Butternut Bisque

Name: Rosemary Butternut Bisque
Cook time: 55 min
Total time: 1 h 10 min
Yield: Four servings
Ingredients: 2 medium butternut squash, peeled, seeds and fibers scooped out, cut into 1/2-inch cubes; 6 cups chicken broth, homemade or low-sodium canned; 1 tablespoon chopped fresh rosemary; 2 teaspoons grated orange zest; 1 teaspoon salt; Freshly ground pepper to taste; 2 tablespoons heavy cream, optional

By Molly O'Neill

Updated Feb. 28, 2024

Total Time: 1 hour 10 minutes
Cook Time: 55 minutes
Rating: 4(12)
Comments: Read comments

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Ingredients

Yield:Four servings

2medium butternut squash, peeled, seeds and fibers scooped out, cut into ½-inch cubes
6cups chicken broth, homemade or low-sodium canned
1tablespoon chopped fresh rosemary
2teaspoons grated orange zest
1teaspoon salt
Freshly ground pepper to taste
2tablespoons heavy cream, optional

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Place the squash on a baking sheet and roast until tender, about 25 minutes. Transfer to a large saucepan and add the chicken broth, rosemary and orange zest. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
Step 2
Place the mixture in a food processor and process until smooth. Stir in the salt and pepper. Ladle the soup into bowls and swirl a little of the cream into each bowl if desired. Serve immediately.