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Butternut Bisque

A hearty thick soup great for a cold dreary fall or winter day, making use of a wonderful fall vegetable.
Prep Time 12 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients

  • ¼ cup butter
  • 2 medium carrots sliced
  • 2 celery stalks including leaves, chopped
  • 2 medium leeks sliced in half rounds
  • 1/2 chili pepper seeds and veins removed (jalapeno, etc)
  • 2 pounds butternut squash seeded, peeled and cut into chunks
  • 1 qt chicken broth
  • 1 tsp Chicken Better than Bouillon
  • ½ tsp Onion Better than Bouillon
  • ½ tsp ground ginger
  • ½ - 1 cup heavy cream or half n half
  • ½ tsp salt
  • ¼ tsp pepper
  • Water as needed

Instructions

  1. In a Dutch oven over low heat, melt the butter. Add celery, leeks, and chili pepper. Sauté and stir for a few minutes until the celery and leeks start to soften.
  2. Add the carrots, and stir. Continue to sauté for 1-2 minutes.
  3. Add the squash, chicken stock, Better than Bouillon, ginger, salt and pepper, and enough water to cover the squash. Bring to a boil, lower the heat, and simmer for 40 minutes until the squash is very soft.
  4. If using an inversion stick blender, blend in the pot, being careful not to splash any bisque. If using a blender or food processor, let the soup cool slightly and blend it in half at a time. Return it to the Dutch oven. Blend until very smooth and velvety with any method.
  5. Add in ½ cup of cream or half n half. Stir and judge consistency. Add more cream to your taste. Do not boil. Reheat over low if needed.