6 Reviews

A great bisque to enjoy in fall. I enjoyed all the autumn-ish flavors in this soup. The texture was thick and smooth. I'm sure that this would be just as great with acorn squash puree. Thanx for posting!

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*Parsley* October 15, 2010

I'm so sorry that this one just didn't work for me. I found that something gave an unpleasant bite or sourness; perhaps I'm just too used to butternut squash soups that are very sweet! It's also possible that the dry sherry I used had turned -- but I don't think so. I'm glad I tried this, but don't think I'll make it again ... I'm off to search for a recipe that doesn't use wine, and see if that helps. Thanks for posting this!

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KLHquilts November 17, 2007

I was so proud of this dish. It tasted like it could have come from a restaurant kitchen! Next time, I will bake the squash and apples for a full hour, as I had a hard time scooping out the squash from the peels. I will omit the hot pepper flakes, since I found it to be a little on the hot side for me. I have already shared the recipe with a friend! Thanks for sharing with us!

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Queen of Harts November 11, 2007

Delicious. I used vegetable broth because I don't eat meat and left the nutmeg out as I find that plus cinnamon can get a bit sweet something, but the mix of the apples and the squash is very nice.

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Fulham January 14, 2006

A wonderful light supper on a cold winter night by a warm fire. I peeled and cut the squash before baking. Be sure you let the bisque simmer adequately to blend in all the flavors. My kind of receipe...EASY and DELICIOUS! Thank You

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Laurel Cook January 21, 2004

Absolutely delicious with just a hint of "hot" from the pepper flakes! Actually, I didn't have "flakes" so I substituted with ground red pepper. Thanx Barb!

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CountryLady December 13, 2003
Butternut Squash Bisque