Butternut Squash Bisque

Name: Butternut Squash Bisque
Total time: 45 min
Yield: 6 servings
Ingredients: 1 large butternut squash, peeled, seeded and diced; 1 large shallot, peeled and diced; 1 large onion, peeled and diced; 1/2 teaspoon white pepper; 1 teaspoon nutmeg; 1 teaspoon minced garlic; 1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth); 4 cups chicken stock; 1 tablespoon unsalted butter; 2 tablespoons flour; 1/2 cup half-and-half; Salt and freshly ground black pepper to taste

Recipe from the Griswold Inn

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(38)
Comments: Read comments

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Ingredients

Yield:6 servings

1large butternut squash, peeled, seeded and diced
1large shallot, peeled and diced
1large onion, peeled and diced
½teaspoon white pepper
1teaspoon nutmeg
1teaspoon minced garlic
1bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
4cups chicken stock
1tablespoon unsalted butter
2tablespoons flour
½cup half-and-half
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
Step 2
Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
Step 3
Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.

Ratings

4 out of 5

38 user ratings

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Comments

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pamelack4 years ago

This soup was disappointingly bland. We grow our own favorite butternut squash variety that has so much sweet flavor, but not in this soup. I think “boiling” the squash with the broth drains the flavor. It might be better if the squash is roasted then added.

Laura4 years ago

Based on the other reviews, I wonder what I did wrong. I followed the recipe exactly but found it quite bland.

Deb4 years ago

Beautiful flavors! I make it without the roux and find it still has plenty of depth.

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