Butternut Squash Bisque

READY IN: 50mins
Recipe by keen5

This is delicious! Very easy too! I like to serve this at a luncheon. It makes a great impression. Prep and cook times are approximate. I got this recipe from a Bed & Breakfast.

Top Review by bluemoon downunder

Love butternut squash and the nutmeg and cinnamon blended well to make this a very tasty soup. I like my soups thick and this one had a nice consistency but then I had added two leeks that needed to be used and - in view of what wicked cook had found - I used slightly less stock. I added 4 cups and 1/2 cup white wine. I reduced the sugar to 2 teaspoons. We enjoyed this with a generous dollop of creamy Greek yoghurt, one of my standard substitutions for cream. Thank you for sharing, keen5. Made for I recommend...

Ingredients Nutrition

Directions

  1. Simmer the squash with the chicken stock until squash is very soft.
  2. Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg.
  3. An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish.

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