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Itzdavey

Butternut Squash Bisque

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Best soup ever! I hope Regina browses the forums and sees it and makes it and loves it so much she'll um... Invite me for soup!

All you vegetable-tarians can use vegetable broth for this of course!

2 tablespoons butter or margarine

2 small onions, finely chopped (I used one small onion and half a red

onion)

1 pound butternut squash, peeleed, seeded, and cubed

5 cups chicken stock

1/2 pound potatoes, cubed

1 teaspoon paprika

1/2 cup whipping cream (optional)

salt and pepper

1 1/2 tablespoons chopped fresh chives, plus whole chives, for garnishing

1. Melt the butter or margarine in a large saucepan. Add the onions and

cook until soft, about 5 minutes.

2. Add the squash, stock, potatoes, and paprika. Bring to a boil. Reduce

the heat to low, cover the pan, and simmer until the vegetables are soft,

about 35 minutes.

3. Pour the soup into a food processor or blender and process until

smooth. Return the soup to the pan and stir in the cream, if using.

Season with salt and pepper. Reheat gently.

4. Stir in the chopped chives just before serving. If liked, garnish each

serving with a few whole chives.

Variations:

Use shrimp stock and add cooked shrimp after blending.

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Best soup ever! I hope Regina browses the forums and sees it and makes it and loves it so much she'll um... Invite me for soup!

All you vegetable-tarians can use vegetable broth for this of course!

2 tablespoons butter or margarine

2 small onions, finely chopped (I used one small onion and half a red

onion)

1 pound butternut squash, peeleed, seeded, and cubed

5 cups chicken stock

1/2 pound potatoes, cubed

1 teaspoon paprika

1/2 cup whipping cream (optional)

salt and pepper

1 1/2 tablespoons chopped fresh chives, plus whole chives, for garnishing

1. Melt the butter or margarine in a large saucepan. Add the onions and

cook until soft, about 5 minutes.

2. Add the squash, stock, potatoes, and paprika. Bring to a boil. Reduce

the heat to low, cover the pan, and simmer until the vegetables are soft,

about 35 minutes.

3. Pour the soup into a food processor or blender and process until

smooth. Return the soup to the pan and stir in the cream, if using.

Season with salt and pepper. Reheat gently.

4. Stir in the chopped chives just before serving. If liked, garnish each

serving with a few whole chives.

Variations:

Use shrimp stock and add cooked shrimp after blending.

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