Butternut Squash Bisque

By KBJR News 1

March 27, 2012 Updated Mar 27, 2012 at 8:02 AM CST

Butternut Squash Bisque

2 Butternut squash
2 c. Vegetable stock
2 c. Heavy cream
1 stick butter
1/2 Large yellow onion, finely diced
4 Ribs of celery, finely diced
1/2 c. Brown Sugar
1 tsp. Nutmeg
1 tsp. salt
1 tsp. pepper

Cut Butternut Squash in half lengthwise. Remove the seeds and lay squash skin side up on a baking sheet with a small amount of water. Bake at 375 for 40-50 minutes or until soft to the touch. Let cool. Peel.

In a heavy saucepan, place 1/2 of the butter (4 tablespoons), onion and celery. Saute lightly until tender. Add the vegetable stock, the meat of the squash, the brown sugar, and remaining butter and seasonings.

Use a hand blender or hand mixer to lightly mash the squash mixture. You may remove it to a food processor if you would prefer. Blend just until thick but smooth consistency. Add heavy cream and heat through.

Garnish with Apple-Cranberry Relish.

Apple-Cranberry Relish:
1/2 c. Diced red onion
1 Green apple, finely diced
1/2 c. Dried cranberries
1/4 c. Honey
1 tsp. Chili powder
Juice of half of a lemon.

Mix first six ingredients, squeeze lemon juice on top and stir gently. Garnish each bowl with about one teaspoon.

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